Monday, February 27, 2012

Chicken Taquitos Recipe

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This chicken taquitos recipe has been a staple since it’s introduction into our family several months ago. I found a recipe via Pinterest and tweaked it to our tastes ~ but it’s one that is asked for at least once a month and has also been requested by friends when visiting.

chicken taquitos-1

This recipe will make a double batch, so you can make one to eat right away and flash freeze another to use later in the month. They are best fresh out of the oven {not reheated} since they are crispy when freshly baked and a wee bit soggy if they are reheated. If you happen to have leftover filling it also makes a tasty chicken salad.

Chicken Taquito Ingredients

{makes 24 taquitos}

  • 8 ounces sour cream
  • 1/2 cup green salsa
  • 4 ounces cream cheese {1/2 a block}
  • 1 1/2 tsp. cumin
  • 3 tsp. chili powder
  • 1 tsp onion powder
  • 1/2 tsp. granulated garlic
  • 3 cloves garlic
  • 5 green onions, diced
  • 4 Tbsp. fresh chopped basil {can use cilantro, but we prefer basil}
  • 2 Tbsp. lime juice
  • 4-5 chicken breasts
  • 2 cups shredded Mexican cheese {Walmart has a shredded blend}
  • 2 packages of tortillas {about 24}
  • non-stick cooking spray


  1. Sprinkle chicken with granulated garlic and cook chicken until no longer pink. Chop finely and set aside {I use my Pampered Chef food chopper for this}.
  2. While chicken is cooking, cream together sour cream, cream cheese, cumin, green salsa, chili powder, onion powder, and garlic. Mix in green onions, chopped basil and lime juice.
  3. Preheat oven to 425.
  4. Fold chicken and cheese into cream mixture.
  5. Lightly spray 2 baking sheets with cooking spray.
  6. Spoon several tablespoons of chicken mixture into center of a tortilla. Tightly roll the tortilla up and place on baking sheet.
  7. When baking sheet is full {mine will hold 12 taquitos}, lightly spray the taquitos with the cooking spray.
  8. Bake at 425 for 15 minutes or til edges are golden brown and crispy.
  9. Serve with sour cream and extra green chile sauce.

Note: I make up the extra taquitos and pop them into the freezer until they are frozen and then transfer them to another container. When we are ready to use them, I pull them out and bake at 425 for a little longer than 15 minutes {or til they are golden brown}. Makes a great freezer meal!

This post may contain affiliate links. Click here to read my disclosure policy.

Source: adapted from Pennies on a Platter

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