Baked Creamy Chicken Taquitos
Shredded chicken, cheese, and a creamy salsa blend melt together inside a crispy toasted tortilla. Baked Creamy Chicken Taquitos is an easy meal you can make in less than 30-minutes!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
- 2 cups cooked chicken , shredded (I use rotisserie)
- 6 ounces cream cheese , softened
- 1/4 cup salsa your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves , chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- salt and freshly ground black pepper for taste
- 8-10 large flour tortillas (*see note)
Lightly grease a baking sheet or line the bottom with parchment paper.
Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth.
Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
Place a large spoonful of filling in a line along a flour tortilla and roll tightly. Place seam side down on prepared pan.
Repeat with remaining filling mixture and tortillas. Lightly brush the tops of the tortillas with a little bit of oil, or spray them with cooking spray.
Bake at 400 degrees F, for 18-22 minutes or until tortillas are cooked and lightly golden brown.
*I like to use the Tortilla Land brand of uncooked tortillas, (you can roll them up in the raw tortillas--no need to pre-cook them) but you could also use regular store-bought flour tortillas or corn tortillas.
See my note above the recipe for freezer meal instructions.
Calories: 559kcal | Carbohydrates: 34g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 1047mg | Potassium: 447mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 2.4mg | Calcium: 343mg | Iron: 3mg