Sunday, August 24, 2014

Baked Chicken Taquitos

I had this entree prepped to make during the work week, but with Darin getting sick mid-week and me being exhausted and worn out this week (keeping my fingers crossed that I wasn't getting what Darin had), we ended up ordering out a few times this week.

Luckily, Darin is getting healthier, and I was tired of eating high in fat and sodium foods, so I ended up making this tonight and it was a hit. Darin loved it, I loved that it was relatively healthy and easy to make. It is especially easy since the meat was already prepped and cooked (I like to make a large batch in the slow cooker and freeze for meals like this.)

On another note, I love guacamole but don't always want to make it since I'm usually left to eat it all by myself since Darin doesn't care for it. In comes these single-serving guacamole by Wholle Guacamole. They are just the perfect size for dipping for a meal.


  • 4 oz cream cheese, softened (we used reduced-fat)
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (we used bottled lime juice)
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3 Tbsp chopped cilantro
  • 1 green onion, sliced finely (white and green parts to equal about 2 Tbsp)
  • 2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
  • 1 cup grated monterey jack cheese (use pepperjack if you like a little heat) (we used 1/2 cup sharp Cheddar + 1/2 cup Monterey-Jack cheese
  • Tortillas (we used 10 flour tortillas)
  • Kosher salt
  • Cooking spray
  • Oil mister (optional)
  • Dipping "sauces"- Ranch dressing, guacamole, sour cream, and/or salsa


  1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. 
  3. Add chicken and cheese and combine well. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
  4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. 
  5. Place 2 Tbsp of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.) (I initially used 3 Tbsp per tortilla, and the chicken mixture ended up oozing out of the shells.)
  6. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. 
  7. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
  8. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. 

Source: As seen on Mel's Kitchen Cafe, adapted from Our Best Bites


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