There are so many wonderful things about this recipe. First off, let me just start by saying that homemade taquitos are at least ten times better than their store bought counterparts, even after freezing and reheating.
Second, you know exactly what’s in them (all pronounceable ingredients), and you can feel much better about feeding them to you family (or yourself) 😉
Third, they are super quick to mix up.
And fourth, since this recipe makes a ton, the leftovers can easily be frozen for later. You can have a great homemade meal ready in about 3 minutes. (Does that make anyone else super excited??)
I’ve been seeing this recipe floating around on Pintrest for quite some time now, and decided it was finally time to give it a try. I’m so glad I did, and you will be too!
Start off with shredded chicken. I simply put frozen chicken breasts into a pot of boiling water and cooked them til they shredded easily. This is something that can be done a day or so in advance. Make sure to do a lot of it, since shredded chicken can be used in so many different recipes!
Add some salsa, cream cheese, chili powder, cumin, onion and garlic powder, and some shredded cheese. Mix well.
Spoon a few tablespoons just off center of some tortillas. I like to do several at a time (“assembly-line” as we called it growing up. That’s what happens when you grow up in a family with ten kids – everything becomes an efficiency contest!)
Roll them tightly and place on an aluminum foil-lined pan.
Spray the tops with cooking spray so they brown up nicely. I had more filling than regular tortillas, so I did a few with corn tortillas as well. They turned out pretty good, but we prefer the flour tortilla ones better.
Bake until they are crispy to the touch and nicely golden browned. The filling may bubble out of the ends. It’s good for sampling ;-). You can also wait til they cool a bit and press the extra filling back in, or just don’t fill them all the way to the edge of the tortilla.
Serve ’em up with salsa, avocado, and sour cream (or plain yogurt! When using only a bit, you can’t tell the difference.)
- 8 oz. cream cheese, softened
- 1 cup salsa
- 3 tsp. chili powder
- 1 ½ tsp. cumin
- 1 ½ tsp. onion powder
- 2 tsp minced garlic
- 6 chicken breasts
- 3 cup shredded Mexican cheese (this is what the recipe originally called for. After making them, I would cut this down quite a bit.)
- 10-12 6-inch flour tortillas
- In a large pot, cover chicken breasts with water. Bring to a boil, reduce heat to a low boil. Boil until chicken breasts are cooked through, about 30-45 minutes if using frozen chicken breasts. Remove from heat and let cool.
- While chicken is cooling, preheat oven to 425°F.
- Using hands, shred cooled chicken into a large bowl.
- Add the softened cream cheese, salsa, spices, garlic and cheese. Mix thoroughly.
- Cover 2 baking sheets in aluminum foil. Spray foil with cooking spray.
- Heat tortillas for 20-30 seconds in the microwave. Spoon about 3 tablespoons of filling off-center of the tortilla. Wrap tightly and lay seam-side down on baking sheet. Spray tops of tortillas with cooking spray.
- Bake for 15-20 minutes, or until the tortillas turn nicely golden brown and crisp. Let stand for 2-3 minutes before serving.
- Serve with sour cream, salsa and avocado. Yum!
Recipe adapted from Annie’s Eats
Whip up a batch of these and let me know how you liked them! And check back tomorrow to see what I’m making for dinner. I’m so excited about it!