Baked Chicken Chile Taquitos

Teresa Jacobson


These have a creamy filling are yummy and surprisingly filling. I prefer the flavor of corn tortillas but my husband likes these using flour tortillas. They freeze well so you can bake just a few at a time. Paired with an avocado and tomato loaded tossed salad, this makes a great meal.

Featured Pinch Tips Video

★★★★★ 1 vote
25 Min
25 Min


3 - 4 c
shredded cooked chicken (rotisserie works well)
8 oz
neufchatel cheese, softened
4 oz
can diced green chiles
1/2 tsp
1/2 tsp
1 clove
minced garlic
1/4 c
diced sweet onion (optional)
1 c
shredded monterey jack cheese
1/2 c
shredded cheddar cheese
20 small
tortillas (i used corn tortillas in photo)


1Preheat oven to 400 degrees F. Line a baking sheet with foil sprayed with nonstick spray.

Step 2 Direction Photo

2In a bowl, combine neufchatel, green chiles, cumin, salt, garlic, onion (optional), Monterey Jack and Cheddar cheeses. Blend well. Stir in shredded chicken until well blended.

Step 3 Direction Photo

3Wrap tortillas in moist paper towels and microwave for 45-60 seconds until heated. (This helps prevent cracking when rolling them.) Place about 2 T. of filling in tortilla and roll tightly. Place on prepared baking sheet. Repeat with remaining tortillas. (Space out the taquitos so they are not touching. I use 2 baking sheets so they get crispier.) Spray tops of taquitos lightly with cooking spray.

Step 4 Direction Photo

4Bake for about 20 minutes or until crispy. Serve.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tag: Healthy