Easy baked cream cheese chicken taquitos
These cream cheese chicken taquitos are perfect to make with leftover chicken and are a great freezer meal option.
What I like about this version is that you can easily prep in a few minutes or freeze it until you are ready to bake the taquitos in the oven. With so much going on in our lives, I feel freezer meals are lifesavers when we are sick or just plain exhausted.
Even better? Everybody in my family loves these shredded chicken taquitos. The cream cheese adds a nice twist that offsets the kick from the green chiles.
Make sure to enjoy them baked up fresh in the oven! Tip: add the diced avocado right before serving so it doesn’t oxidize (turn brown) and it adds some color to your plate.
Oven-Baked Cream Cheese Chicken Taquitos
Servings: 10 taquitos (serves 5 @ 2 taquitos each)
Prep time: 10-15 minutes
Cook time: 15 minutes
INGREDIENTS
- 1 pound chicken breasts, cooked and shredded
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 1 can diced tomatoes with green chiles
- 1 can black beans, drained and rinsed
- 1 pinch salt, to taste
- 1 package street tacos mini corn tortillas
- Sour cream, for serving
- Chopped tomatoes, for serving
- Diced avocados, for serving
DIRECTIONS
- Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add the shredded chicken, smoked paprika, chili powder, garlic powder, cream cheese, diced tomatoes with green chiles, black beans, and a pinch of salt. Mix together.
- Warm the tortillas in the microwave at 30-second intervals until they’re pliable.
- To assemble: lay the tortillas on a flat surface and fill the bottom third of each tortilla with the chicken mixture. Roll the tortillas up as and lay on a baking sheet seam side down.
- Lightly spray the taquitos with nonstick spray. Bake for 15 minutes.
- Serve with sour cream, chopped tomatoes, and diced avocados. You may also garnish with cilantro if you like it.
Easy baked cream cheese chicken taquitos
Ingredients
- 1 pound chicken breasts, cooked and shredded
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 1 can diced tomatoes with green chiles
- 1 can black beans, drained and rinsed
- 1 pinch salt, to taste
- 1 package street tacos mini corn tortillas
- Sour cream, for serving
- Chopped tomatoes, for serving
- Diced avocados, for serving
Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, add the shredded chicken, smoked paprika, chili powder, garlic powder, cream cheese, diced tomatoes with green chiles, black beans, and a pinch of salt. Mix together.
3. Warm the tortillas in the microwave at 30-second intervals until they're pliable.
4. To assemble: lay the tortillas on a flat surface and fill the bottom third of each tortilla with the chicken mixture. Roll the tortillas up as and lay on a baking sheet seam side down.
5. Lightly spray the taquitos with nonstick spray. Bake for 15 minutes.
6. Serve with sour cream, chopped tomatoes, avocados. You may also garnish with cilantro if you like it.
More easy dinner meals
- Spectacular brown butter salmon recipe
- The easiest chicken salad wraps (with gluten free option!)
- Yummy and easy cheese potato bake recipe
- The Best Creamy Chicken Enchilada Recipe
