baked chicken chile taquitos

★★★★★ 1 Review
foundmyzen avatar
By Teresa Jacobson
from New Orleans, LA

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.

★★★★★ 1 Review
serves 20
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For baked chicken chile taquitos

  • 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 sm
    tortillas (i used corn tortillas in photo)

How To Make baked chicken chile taquitos

  • 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.
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