Creamy Baked Chicken Taquitos

Sleep has not come easy for me the past two nights. No matter how exhausted, I lay in bed tossing and turning for most of the night. Last night I thought for sure I’d get decent rest after taking a beating at spin class. No such luck. But at least I still have the energy to cook dinner. Especially when it’s something as tasty as these. I could’ve eaten the entire lot! I should make a huge batch a freeze them as previous bloggers of this recipe have suggested.

Although the recipe called for corn tortillas, I decided to experiment with both corn and flour tortillas. The flour tortillas had a different flavor, but I preferred the corn tortillas – they were more crunchy than the flour ones. Guess that’s why these are taquitos and not flautas (made with flour tortillas).

Served with Creamy Lime-Cilantro Dressing from Our Best Bites.


2 boneless, skinless chicken breasts

3 oz cream cheese, softened

1/3 cup salsa verde

Juice from half a lime (1 Tbsp)

1 tsp Ancho chile pepper powder

1/2 tsp ground cumin

Pinch cayenne pepper

1/2 tsp onion powder

3 cloves garlic, minced

1/4 cup chopped fresh cilantro

3 Tbs chopped scallions

1/2 cup shredded extra sharp cheddar cheese

1/2 cup shredded Pepperjack cheese

8-12 (6-inch) corn tortillas

Salt and pepper


  1. Preheat the oven to 375 degrees.  Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center.  Sprinkle with salt and pepper, and season as you wish.  Fold the aluminum foil over the chicken breasts, and enclose them to form a “packet.”  Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through. Allow to cool, then shred using a fork, pulling against the grain.
  2. Preheat the oven to 425 degrees and spray another baking sheet with cooking spray.
  3. In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
  4. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly*. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
  5. Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, guacamole, and/or Creamy Lime-Cilantro Dressing.

*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)

Source: Pink Parsley adapted from Pennies on a Platter, originally from Our Best Bites

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