Creamy Baked Chicken Taquitos

Creamy Baked Chicken Taquitos
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 194.4
  • Total Fat: 5.9 g
  • Cholesterol: 19.5 mg
  • Sodium: 546.6 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Creamy Baked Chicken Taquitos calories by ingredient
Submitted by:


Number of Servings: 24

Ingredients

    4 ounces Neufchatel cheese, softened
    1/3 cup Tomatillo Salsa Verde
    juice of 1/2 lime
    1 teaspoon chile powder
    1/2 teaspoon ground cumin
    pinch cayenne pepper
    1/2 teaspoon onion powder
    3 cloves garlic, minced
    1/3 cup fresh cilantro, chopped
    3 tablespoons green onions, chopped
    2 cups cooked and shredded chicken (about 3/4 to 1 pound)
    1/2 cup shredded Mexican cheese
    1/2 cup shredded queso fresco
    22-24 (6-inch) yellow corn tortillas
    coarse sea salt and freshly ground black pepper
    cooking spray (misto)

Directions

Preheat the oven to 425 degrees. Spray a jelly roll or cookie sheet with cooking spray or Misto.

In a large bowl, mix the neufchatel cream cheese, salsa, lime juice, spices, garlic, cilantro, green onions. Mix in the chicken and cheeses. Taste and season with salt and pepper.

Working a couple tortillas at a time, heat them in the microwave between a damp cloth until they are soft are soft and workable (about 30 to 45 seconds).

Spoon 2 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared jelly roll sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray and sprinkle with coarse sea salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.

Best served with guacamole, sour cream, or salsa. (Or a mixture of it all!)


Number of Servings: 24

Recipe submitted by SparkPeople user MAMAKRYSTAL.

Rate This Recipe