Cream Cheese Chicken Taquitos
These Cream Cheese Chicken Taquitos are baked, not fried, and make a great appetizer or meal. Theyre also freezer friendly gluten free
These Cream Cheese Chicken Taquitos are baked, not fried, and make a great appetizer or meal. Theyre also freezer friendly gluten free
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 8 ounces cream cheese (softened)
- 1 4-ounce can diced green chiles
- 1 pinch salt (to taste)
- 1 pound chicken breasts
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup corn (drained and rinsed)
- 12 super size soft yellow corn tortillas
- 1 tablespoon olive oil (or olive oil spray)
- for serving: chopped onions lettuce, red salsa, cotija cheese, sour cream, limes
- Carbohydrate 8.72476801285696 g
- Cholesterol 89.96248668 mg
- Fat 21.3831290950988 g
- Fiber 2.13342219578752 g
- Protein 20.1616521520048 g
- Saturated Fat 9.519738613469 g
- Serving Size 1 1 servings (2 taquitos each) (146g)
- Sodium 175.635602162612 mg
- Sugar 6.59134581706945 g
- Trans Fat 2.54033271040492 g
- Calories 307 calories
Step-by-step
- Preheat oven to 350 F.
- In a large bowl or ziplock bag, mix together chicken breasts, olive oil, salt, coriander, chili powder and garlic powder.
- Place chicken on baking sheet and bake for 25 to 30 minutes or until fully cooked.
- Shred with a fork and knife. Taste and season with more salt if needed.
- Raise oven temperature to 425 F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix together the shredded chicken, cream cheese, green chiles, black beans, corn and chili powder using a hand held mixer. Taste and season with more salt if necessary.
- Heat the tortillas in the microwave in 30 second increments until theyre warm and pliable. Place the warm tortillas in a tortilla warmer or cover with a cloth towel to keep them warm.
- To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with the shredded chicken cream cheese mixture. Roll the tortillas up as tightly as possible and lay on a baking sheet seam side down.
- Lightly brush or spray the taquitos with olive oil. Sprinkle with some sea salt and bake for 12-15 minutes or until the edges of the taquitos are golden brown and crispy.
- Serve topped with chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes or your favorite dipping sauce.
Cream Cheese Chicken Taquitos: A Busy Woman's Easy Weeknight Delight
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a somewhat clean house leaves little room for elaborate cooking projects. That's why I've become a huge fan of recipes that are both delicious and incredibly easy to make. These Cream Cheese Chicken Taquitos fit the bill perfectly.
Forget greasy, deep-fried versions; these taquitos are baked, making them a healthier and less messy option. The best part? They're incredibly versatile. They can be a satisfying weeknight dinner, a fun appetizer for game night, or even prepped ahead of time and frozen for a quick meal on a busy day. The ease of preparation means I can actually relax and enjoy dinner with my family without feeling overwhelmed.
The beauty of this recipe lies in its simplicity. It doesn't require any exotic ingredients or special cooking skills. I usually have most of the ingredients on hand, and the process is straightforward enough that even my kids could help (with supervision, of course!). The combination of creamy cream cheese, savory chicken, and a hint of spice creates a flavor explosion that's hard to resist. The crispy, golden-brown taquitos are the perfect vessel for all the deliciousness inside.
I love serving these taquitos with a variety of toppings. Chopped onions, crisp lettuce, vibrant red salsa, tangy cotija cheese, and a dollop of creamy sour cream are my go-to choices. A squeeze of fresh lime juice adds a zesty finish that brightens up the whole dish. But feel free to experiment with your favorite toppings! Each bite is a little fiesta in my mouth, and that's exactly what I need after a long day.
Beyond the deliciousness, the convenience of this recipe is unparalleled. I often double the batch and freeze half for those nights when even simple cooking seems too much to handle. Simply pop them in the oven from frozen, and dinner is ready in a flash. This foresight has saved me countless times from resorting to takeout or those not-so-healthy convenience meals. Having a quick and delicious meal readily available is priceless.
The versatility of this recipe also shines through. They're fantastic for potlucks, parties, and family gatherings. They're always a crowd-pleaser, and I love knowing that I can contribute something tasty without spending hours in the kitchen. The compliments are always a nice bonus!
So, if you're looking for a tasty, easy, and versatile recipe that will become a staple in your weeknight rotation, look no further. These Cream Cheese Chicken Taquitos are a game-changer, especially for busy women who want to enjoy delicious food without sacrificing precious time. Try them, and I'm confident they'll quickly become a favorite in your home, too.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Make it cheesy: Mix in some shredded cheddar or Monterey Jack cheese with the chicken mixture for an extra cheesy kick.
- Add some veggies: Include diced bell peppers, onions, or mushrooms to the chicken mixture for added nutrients and flavor.
- Customize your toppings: Get creative with the toppings! Guacamole, sour cream, shredded lettuce, salsa, and pickled jalapeños are all great options.
- Meal prep friendly: Prepare the chicken and filling ahead of time and store them separately in the refrigerator. Assemble and bake the taquitos when you're ready to eat.
