Chicken Taquitos


These chicken taquitos were really a hit in our house – they were very easy to prepare, especially if you have the cooked shredded chicken ready in advance.  You could easily use a rotisserie chicken from the store and shred the meat. Chicken was on sale at my local store so I baked chicken quarters (thigh+leg) in a covered dish for about an hour at 375 and then shredded it.  I liked that these taquitos are baked, not fried, like traditional ones.  I only made one batch this time to test it out, but next time I will be making a huge batch and freezing them – awesome freezer meal!  You could easily swap the chicken with cooked shredded beef or pork, and use flour or corn tortillas.  I served these with black beans and rice, guacamole, and sour cream for dipping.  Enjoy!

Adapted from Pink Parsley

Chicken Taquitos


  • 4 oz softened cream cheese (I used low-fat)
  • ½ cup salsa (any type – green/tomatillo or red/tomato)
  • 1 tbsp lime juice (about half a lime)
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp onion powder
  • 3 cloves minced garlic
  • 3 tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 8-12 (6 inch) tortillas (flour or corn)
  • 2 tbsp olive oil
  • Salt (optional)


  1. Preheat oven to 425 degrees; line a baking sheet with foil and spray with cooking spray.
  2. In a large bowl mix the softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, and green onions. Fold in the chicken and cheddar cheese. (You could refrigerate the mix at this point and bake the taquitos later.)
  3. Microwave about 3-4 tortillas at a time wrapped in paper towel for about 25 seconds to soften them.
  4. Spoon about 2-3 tablespoons of the filling in the center of the tortilla and roll tightly. Place on the prepared baking sheet seam-side down, and repeat with remaining tortillas and filling. Brush the tops with the olive oil and sprinkle with salt if desired.
  5. Bake for 15-20 minutes until crisp and golden.
  6. Serve with sour cream, guacamole and salsa for dipping.
  7. Freezer Method: Prepare taquitos and place in a single layer on a foil-lined baking sheet. Freeze for about an hour, then place in a freezer bag. To bake, place on baking sheet (no need to defrost) in a 450 degree pre-heated oven for about 20 minutes. This method of ‘flash-freezing’ freezes the taquitos individually so you can cook as many as you need at a time.

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