This chicken taquitos recipe has been a staple since it’s introduction into our family several months ago. I found a recipe via Pinterest and tweaked it to our tastes ~ but it’s one that is asked for at least once a month and has also been requested by friends when visiting.
This recipe will make a double batch, so you can make one to eat right away and flash freeze another to use later in the month. They are best fresh out of the oven {not reheated} since they are crispy when freshly baked and a wee bit soggy if they are reheated. If you happen to have leftover filling it also makes a tasty chicken salad.
Chicken Taquito Ingredients
{makes 24 taquitos}
- 8 ounces sour cream
- 1/2 cup green salsa
- 4 ounces cream cheese {1/2 a block}
- 1 1/2 tsp. cumin
- 3 tsp. chili powder
- 1 tsp onion powder
- 1/2 tsp. granulated garlic
- 3 cloves garlic
- 5 green onions, diced
- 4 Tbsp. fresh chopped basil {can use cilantro, but we prefer basil}
- 2 Tbsp. lime juice
- 4-5 chicken breasts
- 2 cups shredded Mexican cheese {Walmart has a shredded blend}
- 2 packages of tortillas {about 24}
- non-stick cooking spray
Directions:
- Sprinkle chicken with granulated garlic and cook chicken until no longer pink. Chop finely and set aside {I use my Pampered Chef food chopper for this}.
- While chicken is cooking, cream together sour cream, cream cheese, cumin, green salsa, chili powder, onion powder, and garlic. Mix in green onions, chopped basil and lime juice.
- Preheat oven to 425.
- Fold chicken and cheese into cream mixture.
- Lightly spray 2 baking sheets with cooking spray.
- Spoon several tablespoons of chicken mixture into center of a tortilla. Tightly roll the tortilla up and place on baking sheet.
- When baking sheet is full {mine will hold 12 taquitos}, lightly spray the taquitos with the cooking spray.
- Bake at 425 for 15 minutes or til edges are golden brown and crispy.
- Serve with sour cream and extra green chile sauce.
Note: I make up the extra taquitos and pop them into the freezer until they are frozen and then transfer them to another container. When we are ready to use them, I pull them out and bake at 425 for a little longer than 15 minutes {or til they are golden brown}. Makes a great freezer meal!
Source: adapted from Pennies on a Platter
