Are you sensing a trend at my house? Mexican food. I never tire of it. Ever, ever. I really could eat it for every meal. I love how fresh it is and that it is very easy to make a vegetarian version of. Even though I am not a vegetarian, I try to eat a few vegetarian meals a week. I served these alongside my Tortilla Soup and it is quite possibly the best soup and grilled cheese combo on the planet.
As I said before, you can make these with whatever you have in your fridge. The method is really what I am showing you, the ingredient list can be altered to suit your tastes and what you have around. I really prefer a corn tortilla, but unless they are really soft, they crack and will not hold their shape. When I was making these, my corn tortillas just were not working, so I started over with flour. Flour tortilla really crisps up and gives the illusion of being fried when they are not.
I also used a prepared enchilada sauce. If you read this blog, you know that I usually make everything from scratch. But the reality is I am a busy mom with 5 people to feed each night. Sometimes I need to take help when I can. If I am using a prepared product, I try to buy the best quality that I can find and without a lot of ingredients that I do not want my family to eat. I really like this Green Enchilada Sauce from Rick Bayless’s Frontera Foods line. I got mine at Whole Foods, but you can order it from his website if you like.
1 bar cream cheese
1/2 cup green enchilada sauce
2 Tablespoons lime juice
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons chili powder
1 teaspoon onion powder
salt and pepper
2 cloves minced garlic
1/3 cup chopped cilantro
4 green onions, sliced (greens and whites)
3 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
1 large package flour tortillas
In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.
Mix it together. Season with salt and pepper.
Add the cheese, cilantro, and shredded chicken.
Warm up your tortillas so that they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll up.
Line a baking sheet with tin foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.
Bake in a preheated 400 degree oven for about 10 minutes or until the tortillas are brown and crispy.
Look at all that gooey cheese.
I like to serve mine with the leftover enchilada sauce. And alongside some tortilla soup. It is pretty much heaven.
Chicken and Cheese Taquitos
Cheese and Chicken Taquitos - kids will eat just about anything wrapped in a crispy tortilla. So will dads fwiw.
Ingredients
- 1 bar cream cheese
- 1/2 cup green enchilada sauce
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- salt and pepper
- 2 cloves minced garlic
- 1/3 cup chopped cilantro
- 4 green onions, sliced (greens and whites)
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
- 1 large package flour tortillas
Instructions
- In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.
- Mix it together. Season with salt and pepper.
- Add the cheese, cilantro, and shredded chicken.
- Warm up your tortillas so that they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll up.
- Line a baking sheet with tin foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.
- Bake in a preheated 400 degree oven for about 10 minutes or until the tortillas are brown and crispy.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 53 Comments
Hi there, not sure if I’m missing something glaringly obvious, but this recipe is posted under your ” vegetarian” section.
Because there is an option to make it “vegetarian”.
Howdy! So I was curious how many this makes…? We have nine in my household so I’m very used to tripling things, just don’t want to make too many!! It took me all day to find this recipe lol
Thank you!!! ~
Triple sounds about right. And they freeze well, so if you have extras you can wrap them and keep them for a snack.
WHAT IS THE SIZE OF CREAM CHEESE BAR YOU ARE USING? IT COMES IN 3OZ OR 8OZ?
8 ounces. Just like in the pictures.
Is it 3oz or 8 oz of cream cheese? Looks delish! Want to try this week. Thx:)
8.
I have made these for gatherings and had many people request them over and over. Even had people plan their days around when I’m making these. They are always the first to go at potlucks. I’ve used rotisserie but think I’ll do like you and bake the chickens. I have found that cutting them in half before baking works better. May try spreading a little cream cheese on the tortilla edge to keep it wrapped. I turn them over half way through baking. Thanks so much for this remarkable recipe.
I should have said, I cut the taquitos in half before baking.
I am so glad that you like it so much! That’s a good tip, the cream cheese should make it stick.