I hope I’m not too late with helping plan your Cinco de Mayo weekend! I wanted to squeeze in one great recipe to contribute to your festivities before it’s too late. So I figured today was the day – better late than never. Especially for this recipe!
I first made these Baked Chicken Taquitos last football season. We were having people over and I wanted to whip up an appetizer that was different than the usual nachos, chips and salsa, and potato skins. I did a quick search online through some of my favorite blogs and ended up finding these on Annie’s Eats. They were the perfect appetizer!
Inside these taquitos is a creamy chicken filling, made up of ingredients such as cream cheese, salsa, cilantro, chicken, and shredded cheese. The filling is rolled up in flour tortillas and then baked in the oven until crispy, creamy, and cheesy.
These have now became one of my husband’s favorite types of tacos. And now that I’m eating chicken on a regular basic, I totally love them even more. If your looking for an appetizer or entrée for this Cinco de Mayo weekend, I can assure you that these will be a hit! Everyone will love them. Everyone who I serve them too always loves them.
Oh and did I mention these can be made in advanced and baked right before you need them. Even better for a party!
Happy Cinco de Mayo! Enjoy these taquitos, some margaritas, and some more fun Mexican festivities!
Baked Chicken Taquitos
For Printable Recipe, Click here!
Makes: About 12 Large Taquitos
¼ cup Cream Cheese, Softened
¼ cup Fresh Salsa
1 tablespoon Lemon Juice
1 teaspoon Chili Powder
½ teaspoon Cumin
2 Cloves Garlic, Minced
Handful (A little less than ¼ cup) Fresh Cilantro, Chopped
2 Green Onions, Chopped Finely
2 cups Chicken, Cooked and Shredded
½ cup Monterrey Jack Cheese, Shredded
½ cup Cheddar Cheese, Shredded
About 12 6-inch Flour Tortillas
Salt and Pepper, to Taste, Plus extra Kosher Salt for Topping
Sour Cream, Salsa, and/or Guacamole, for Serving
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside until needed.
In a medium mixing bowl, stir together the cream cheese, salsa, lemon juice, chili powder, cumin, garlic, cilantro, green onions, chicken, and cheeses. Mix until combined. Add the salt and pepper according to your taste level.
Heat the tortillas, 2 at a time, in a microwave for 20 seconds. You want them to be warm and soft enough to easily roll up. Place 1 tortilla on a cutting board or work surface and spoon about 3 tablespoons down the middle of the tortilla. Tightly roll up the tortilla and place it, seam down, on the prepared baking sheet. Continue filling the remaining tortillas until you run out of filling.
Brush the tops of the taquitos with olive oil and sprinkle with some kosher salt. Bake until they turn a light golden brown, about 15-20 minutes. Let cool slightly and then serve with some sour cream, salsa, and/or guacamole.