Baked Chicken Chile Taquitos

Teresa Jacobson

By
@foundmyzen

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.


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Comments:

Serves:

20

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

3 - 4 c
shredded cooked chicken (rotisserie works well)
8 oz
neufchatel cheese, softened
4 oz
can diced green chiles
1/2 tsp
cumin
1/2 tsp
salt
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)

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Line a baking sheet with foil sprayed with nonstick spray.
2
In 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.
3
Wrap 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.
4
Bake 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