You’ll love these baked chicken taquitos. We go back to this recipe over and over again. Makes a great freeze ahead meal or appetizer!
There’s one recipe I’ve pinned from Pinterest that I’ve made far more than any others – Baked Chicken Taquitos. I originally got the recipe from Seeded at the Table, but I have modified it to fit our tastes – we like things a little on the spicy side. The last few times, I’ve made a double batch and frozen the second batch. You can make these as a appetizer or a main dish with some Mexican rice or other sides.
Baked Chicken Taquitos
Heat oven to 425 degrees. Line a cookie sheet with parchment paper.
Mix together cream cheese, salsa verde, cumin, chili powder, onion powder garlic, cilantro. Then add cheese and chicken and mix together well.
Spread out a small handful of the chicken mixture onto the bottom portion of the tortilla and then roll up.
Place them on your parchment lined cookie sheet so they don’t touch. Spray lightly with cooking spray and then sprinkle with sea salt.
Bake at 425 degrees for about 17-20 minutes, depending on your oven. You want the edges brown and the middle slightly brown, but you don’t want them to get too crispy.
Let cool for a few minutes. The filling will be hot! You can serve plain or topped with salsa, sour cream or other favorite fixings. I prefer mine plain and then dip in salsa. My husband likes to load them up.
To freeze for later, simply stop before the baking part, put them in the freezer to firm them up on the baking sheet or a plate – about 30 minutes. Then transfer them to a freezer bag. When you’re ready to bake them, you don’t need to thaw them out. You can just place them on a baking sheet lined with parchment, spray the tops with cooking spray, sprinkle with salt, and then bake them at 425 degrees for 17-20 minutes.