Baked Creamy Chicken Taquitos

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 8.6 g
  • Cholesterol: 59.9 mg
  • Sodium: 263.9 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.6 g

View full nutritional breakdown of Baked Creamy Chicken Taquitos calories by ingredient
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Number of Servings: 6


    1/3 c light cream cheese
    1/4 c green salsa
    1 T fresh lime juice
    1/2 t cumin
    1 t chili powder
    1/2 t onion powder
    1/4 t granulated garlic
    3 T chopped cilantro
    2 T sliced green onions
    2 c shredded cooked chicken
    1 c grated pepperjack cheese
    12 small corn tortillas


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user REARUNS.

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Member Ratings For This Recipe

  • This is a regular in our rotation of freezer meals. I substitute whole wheat or whole grain tortillas or sandwich wraps for the corn tortillas and also use reduced fat cheddar cheese instead of the pepperjack. Especially good served with pico de gallo! - 4/28/14

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  • I love these! I use Greek Yogurt instead of the cream cheese. - 1/18/12

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  • I love these, but we use low carb flour tortillas!! - 8/30/11

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  • I made this for dinner last night and the entire family loved them! My 11-year-old picky eater said they were "awesome"! Thanks for a great recipe. - 9/8/10

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  • So yummy and easy to make! I exchanged the corn tortillas for whole wheat tortillas and it still got crunchy and yummy. I baked at 400 for 10 minutes and it was beautiful! - 10/13/09

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