Chicken Taquitos

Now I don’t know about you, but when I’ve had a busy/long/exceptionally crabby toddler day, the last thing I want to do is spend a ton of time in the kitchen preparing dinner. I also don’t always want to rely on Jimmy John’s or one of the many pizza options that deliver to our area. Enter these lovely little nommers- creamy, tasty chicken filling in a crispy tortilla roll-up. Smother ’em, eat ’em plain… Whatever floats your boat. The filling is also super customizable, but this basic recipe is also excellent as is. I made and froze several containers of these in the weeks pre-Jack and let me tell you, it was nice to have something quick to just throw in the oven and not feel like we were eating junk. We still love our chicken taquitos and I bet you will too!

3 oz. cream cheese, softened
¼ cup salsa
1 tbsp lime juice
1 tsp chili powder
½ tsp cumin
½ tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded cheese (pepper Jack, Mexican blend, whatever you have on hand)
10-12 6-inch flour tortillas
Cooking spray
Sea salt

If making now, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Chop up your cilantro and green onion.
Now I can’t remember if I’ve shared this delightful little tip with you before, but save yourself some time shredding your chicken by tossing your cooked chicken breasts (still steaming hot) into your stand mixer. Turn on high for a few seconds and voila! Perfectly shredded chicken.

But I digress. In a large mixing bowl or stand mixer, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.


Nuke your tortillas for 20-30 seconds, or just long enough to make them soft and pliable. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.

Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Spoon, roll, repeat. If you run out of tortillas before filling, it works nicely as a dip too. 😉 Spray the tops lightly with cooking spray and sprinkle with sea salt.


At this point, you can freeze or bake. To freeze, transfer the baking sheet to the freezer and chill the taquitos for about 30 minutes. Transfer to a freezer-safe container or plastic bag. You can bake these straight from the freezer when ready- simply add a few minutes to the original bake time.
To bake now, bake for 15-20 minutes, until crisp and golden brown and filling is warm. Ours got a bit crispy this go-round 😕 but they were still delicious! We smothered ours in leftover green chili but have also used cheese, beans, sour cream, salsa… The possibilities are endless.

We’ve also simply eaten them as is, and they’re a great finger food for little ones. Such an awesome make-ahead recipe!

Recipe slightly adapted from Annie’s Eats.


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