These come together fairly quickly, and an awesome bonus is that these freeze (unbaked) beautifully so you can make extra and have a meal for later.
You’ll need some cooked, shredded or diced chicken for this recipe. You can use a mix of dark and/or white meat, or whatever is easiest. For me, easiest is often a rotisserie chicken from Costco. The “creamy” component in this recipe comes from a couple of things. For starters, I use a little bit of cream cheese. It melts together with the shredded jack cheese to make an awesome creamy texture that coats the chicken. You can use either plain Jack cheese, or pepper jack if you’d like a little more heat. Some other things go in there for tons of flavor, like some green salsa, green onions, fresh lime juice, and plenty of seasonings. Just mix it all up and your filling is done. You’ll place a few tablespoons on small flour, or corn tortillas and roll them up tight. You’ll want to keep your filling about an inch away from both ends because it will leak out the ends. Another trick is to roll them tight. Don’t be loosey-goosey or they’ll fall apart. Once you get them all rolled up, you can either bake them immediately, OR save them for later. I’ve taken these to friends in a bag like this one below. They’re great in the fridge for a few days and you can bake them up as needed. Or you can freeze them and bake them straight from the freezer. It’s totally worth it to make a double batch so you can pop one in the freezer! To bake them immediately, lightly spray a foil-lined baking sheet with non-stick spray, or brush lightly with oil. Place the taquitos in a single layer, not touching each other, and then lightly brush the tops with olive oil, or give them a quick spray of non-stick spray and sprinkle lightly with kosher salt. Bake them in the oven until they turn golden brown, especially on the edges. You can see how the bottoms totally crisp up and while that outside tortilla is perfectly crisp, the inside layers are soft and awesome. These are seriously amazing. It is absolutely mandatory to serve them with our Creamy Lime-Cilantro dressing for dipping, but they’re also good with good ol’ salsa, sour cream, and guacamole. If you’ve seriously never tried these, today is your day. Put them on your menu plan! Wanna make it a meal? Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade! Looking for the beef version? It’s right here! Lastly, recently this recipe was noted in an article in the Chicago Sun-Times where the author noted that they were “some of the best taquitos I’ve ever had” I’ll take it!
