Baked Creamy Chicken Taquitos

MelandBoysKitchen

One of our family favorite dinners is Creamy Chicken Taquitos a recipe that my sister Brittany shared years ago.  Have you made them?  They are great–at least my boys sure love them!  I do too, but it has been very hard to make this recipe with corn tortillas (which are gluten free and one of my boys who has celiac disease cannot eat flour tortillas) because they crack and break so easily.  I now use this recipe and method with corn tortillas and it works perfectly every time and is gluten free–yeah! I personally prefer corn tortillas and that is actually more authentic.  It is my understanding that  flautas are made with flour tortillas, but taquitos is made with corn tortillas. Either way they are yummy!

A key to success with this recipe, is to melt some cheese on the corn tortillas first. This keeps them from cracking or breaking when you stuff them.  I like to use my pancake griddle and it goes super fast!

I also like to fold them in half instead of rolling them up.  I am not sure if we can still call them taquitos, but we do! Brush both sides with some olive oil and sprinkle lightly with salt before popping them I’m a hot oven.  They come out perfectly crispy, and packed with flavor!  Serve with your favorite salsa, refried beans, guacamole, sour cream or a 7 layer dip.  These are sure to be a family favorite!

Also–I cooked my chicken in my Instant Pot using this method, that makes super moist shredded chicken every time!! So easy and good!

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Baked Creamy Chicken Taquitos

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Ingredients

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Taquito Filling:

• 2 chicken breasts, cooked and shredded
• 6 oz cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 Tablespoon lime juice
• 1 Tablespoon milk
• Optional: 2 Tablespoons each chopped cilantro and green onions
• 2 cups shredded cheese
• 16 corn tortillas

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Instructions

1. Mix shredded chicken with cream cheese and spices
2. Melt cheese on corn tortillas (I use my pancake griddle for this)
3. Fill the tortillas with about 2-3 Tablespoon of the chicken mixture and fold in half.
4. Place on a cookie sheet and brush both sides with olive oil and sprinkle with kosher salt or sea salt.
5. Bake at 425 for 12-15 minutes or until golden brown and crispy.
6. ENJOY!

Recipe Source:  adapted from previous posted recipe here and Amber’s Kitchen via Instagram