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Today’s guest post is from Nikki at Pennies on a Platter! (The original recipe comes from Our Best Bites blog.) I’m so thrilled that it’s a make-ahead meal! You can never have enough of those. Am I right?
My advice to you is to go ahead and make a TON of these one afternoon, so they’ll be ready for you in the freezer whenever you need that last minute meal. The best part? You do not even have to wait to thaw them before baking! Brilliant! You’ll find the instructions for freezing and baking at the end of the recipe.
Enjoy!
~Nikki
Baked Creamy Chicken Taquitos
From Pennies on a Platter
Yield: 12 taquitos
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Thanks for sharing your make-ahead recipe, Nikki!
Visit Nikki at Pennies on a Platter and follow her on Facebook and Twitter!
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We love TexMex and yet I’ve never tried to make Taquitos. This recipe looks delish! I stumbled, fell and then stumbled for real! lol!
LOL! Thanks Kristi!
I love love love Mexican food but haven’t tried making my own taquitos…I have almost everything I need to make these. Yes! for make ahead dishes like this one…thanks gals!
Those sound terrific!
Oh, these sound good. WIll definitely be trying these soon!
I absolutely ADORE this recipe!! I made it times 10 for a mom’s meal swap, and had to make more because they were just so good!! My husband was way in to those frozen taquitos which are pretty disgusting - I was thrilled to find this recipe!
I’m so glad you liked them, Carly!
My husband and I have made these twice now. Love them! This last time we made a double recipe and put a few in the freezer. Would not change a thing. We used a rotisserie chicken from the grocery store both times for the shredded chicken and the flavor was great. Will be printing this one for my recipe book.
I made these tonight and they are OUTSTANDING!!! The only mistake is that I only made one batch and we could have eaten 2.
So glad you like them, Lisa!