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.

★★★★★ 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.
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.
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.
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