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Baked Taquitos

Makes: 12 skinny, 6-inch tacos (plan on 3 per person normally and 4 per person if they are a working crew).
5 from 1 vote
Course: Main Course
Cuisine: Mexican
Author: Our Best Bites
Servings: 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Print Recipe

Ingredients  

  • ⅓ cup cream cheese (3 ounces)
  • ¼ cup salsa (green or red)
  • 1 Tbsp lime juice (fresh is best, but bottled works too)
  • ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 3 Tbsp cilantro (chopped)
  • 2 Tbsp green onions (sliced)
  • 2 cups chicken (cooked & shredded)
  • 1 cup shredded pepperjack cheese (or mozzarella)
  • 12 6-inch flour tortillas (flour work best, but use corn if making gluten free)

For brushing over the taquitos:

  • ¼ cup butter (melted)
  • 1 dash salt (or garlic salt - use generously)

Instructions: 

Taquito Filling:

  • Cook, season, and shred the chicken. Set aside. (Chill if not baking the taquitos immediately.)
  • In a medium bowl, heat the cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
  • Add the salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.
  • Stir to combine then add the cilantro and green onions.
  • Add the chicken and cheese and combine well.

Assembly:

  • Preheat the oven to 425. Line a baking sheet with foil and lightly grease.

If using corn tortillas: It helps to heat them up a bit first.

  • Working with a few tortillas at a time, heat in the microwave, wrapped in damp paper towels, until they are soft enough to roll without cracking. Usually 20-30 seconds will do it.

If using flour tortillas: If they're cold, heat a little so they're more pliable.

  • Place 2-3 Tbsp of the chicken mixture on the lower third of a tortilla, keeping it about 1/2-inch from the edges. Roll up the tortilla, tucking one end in, and place seam down on the baking sheet, not touching one another.
  • Just before putting the taquitos in the oven, melt the butter in a dish. (You can add a dash of garlic powder or salt to the butter for a little extra flavor if you wish.)
  • Brush the taquitos with the melted butter. It may seem like there is too much butter on them, but be generous, because otherwise it will all bake away and the taquitos will be dry. Make sure to brush extra butter on the ends and dab some inside the ends too.
  • Bake for 13-18 minutes, or until heated through, crisp, and the ends start to get golden brown.

Notes:

Make Ahead: You can easily prepare this ahead of time.
Refrigerator: You can make these early in the day - just cover and refrigerate them. (If you're making these more than a day in advance, it would be best to just make up the filling and wait to assemble until closer to time, otherwise they may get soggy.
Freezer: You can completely prepare them for the freezer, though. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid. Then transfer to a freezer bag. When ready to cook, preheat the oven to 425°and place the taquitos on a lined baking sheet. Butter them then bake for 20-25 minutes or until golden brown and crispy.
Diet: Gluten Free, Egg Free