BAKED CREAMY CHICKEN TAQUITOS RECIPE
Even your pickiest of eaters will love these Baked Creamy Chicken Taquitos from Six Sisters. And you can feel good about dinner because they are baked instead of fried.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees
- Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so that it is soft and easy to stir.
- Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.
- Then add cilantro and green onions.
- Add chicken and Pepper Jack cheese and combine well.
- Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
- Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
- Dip in creamy cilantro dressing if desired.
Nutrition Facts : Calories 522 kcal, Carbohydrate 53 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1049 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY BAKED CHICKEN TAQUITOS
Ready to serve in 30 minutes, our creamy chicken taquitos are super quick to make and have only four ingredients. Don't forget to add a side of sour cream and guacamole!
Provided by Inspired Taste
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with foil.
- In small bowl, stir together chicken, cream cheese and 1/4 cup of the salsa. Taste for spiciness; add more salsa to taste.
- Lightly brush each tortilla on both sides with olive oil or spray with cooking spray. Place 2 tablespoons chicken mixture in center of each tortilla. Roll up; place on cookie sheet, seam side down.
- Bake 15 to 20 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
BAKED CHICKEN TAQUITOS
These baked chicken taquitos are easier than frying and a little better for the family waistline.
Provided by Blue Buddha
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
- Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
- Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
- Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
- Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 18.7 g, Fiber 4.5 g, Protein 24.5 g, SaturatedFat 9.5 g, Sodium 437.9 mg, Sugar 1.8 g
BAKED CREAMY CHICKEN TAQUITOS
Make and share this Baked Creamy Chicken Taquitos recipe from Food.com.
Provided by annh53182
Categories < 60 Mins
Time 40m
Yield 16 taquitos
Number Of Ingredients 14
Steps:
- Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
- You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
- The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
- Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
- Then roll it up as tight as you can.
- Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.
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- In a medium-size mixing bowl, stir together the shredded chicken, cream cheese, jack cheese, green salsa, chiles, green onions and cilantro.
- Fill each tortilla with 1/4 cup chicken mixture. Spread the mixture in a line close to one edge of the tortilla and tightly roll the tortilla into a taquito.
- Place the taquito seam side down on a baking sheet. Brush the taquito with oil (I like to use organic avocado oil, but extra virgin olive oil works also). The oil gives the taquitos a crispy exterior when they roast in the oven
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- Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
- Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.
- Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
- Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!
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Reviews 8Servings 10Cuisine Tex-MexCategory Appetizers, Dips, Snacks
- In a large mixing bowl, combine the softened cream cheese, ¼ cup salsa, lime juice, spices, garlic, cilantro, green onions or chives, chicken, and shredded cheese. Mix everything together until well combined and the cream cheese is evenly distributed throughout the mixture. If the filling seems too dry, add a few extra tablespoons of salsa until it loosens up a little.
- Sandwiched between two damp paper towels, briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a warmed tortilla on a work surface, keeping the other tortillas covered by the paper towels to avoid drying out. Using a medium-size cookie scoop, line the middle of the tortilla with a heaping scoop (about 2 to 3 tablespoons) of the filling mixture. Roll the tortilla up tightly around the filling and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.
- Spray the tops lightly with cooking spray and sprinkle a very small pinch of kosher salt onto each taquito – don’t skip this as the salt finishes off the taquitos. Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.
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