Chicken and Cheese Baked Taquitos
Updated
Updated
These chicken and cheese baked taquitos have the delicious flavor and crispy shell of the beloved deep fried version, but are easier, less messy, and healthier. Make them ahead, freeze, and have them ready in just minutes!
I agreed to another Chopped at Home Challenge, you guys. This time the theme is Mexican; required ingredients were corn tortillas, poblano peppers, chicken thighs, and Sargento 4 Cheese Mexican blend.
I mean, COME ON.
Thought about that for about .000001 seconds. If that’s a thing.
I knew immediately I wanted to make taquitos. My local market carries the best fresh handmade corn tortillas, and I buy them once a week. Plus, great use for that leftover slow cooker chicken I was just talking about.
Done and done.
Loved these! I made a double batch and froze the rest for another weeknight dinner, which gave us a reprieve from ballpark hot dogs.
Do you want to play??? Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.
For more inspiration, check out the Sargento Pinterest page or visit their website for more info.
Other Taquitos recipes we love!
Chicken and Cheese Baked Taquitos
Ingredients
- 1 large poblano pepper
- 3 ounces cream cheese, , softened
- 1/4 cup salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic, , minced
- 3 tablespoons chopped cilantro
- 2 scallions, , chopped
- 2 cups shredded cooked chicken thighs
- 1 cup Mexican Blend cheese
- 12 5-inch good quality fresh corn tortillas
- kosher salt
- cooking spray
Instructions
- Preheat your oven to 425 degrees F. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
- If you have a gas stove, turn a burner to high and balance your poblano pepper directly over the grates. Let it sit and allow the skin to blister and blacken. Using tongs, turn the pepper to another side. Repeat until the pepper is charred on all sides. (Pay close attention, so it chars, but doesn’t catch fire.) Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap. Let sit for 5-10 minutes, allowing the steam to loosen the skin. Once cool to the touch, remove the skin with your fingers. Slice into one side of the pepper and discard the stem, seeds, and veins.
- Dice up the pepper and add it to a large bowl with all the other ingredients (except the tortillas.)
- Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
- Spoon 2 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
- Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don't skip the salt!)
- Bake for 20-25 minutes or until crisp and golden.
- Serve with salsa, sour cream or guacamole.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
These are excellent! Made it the first time with organic chicken thighs and the second time with chicken tenderloins. I would highly recommend.
I made these as written. I did sauté organic chicken thighs for the protein. They were excellent! My adult son raved.
I was just wondering – if I make these with the intention of freezing them, should I bake and then freeze or freeze and then bake?
You freeze before baking – roll them up, place on a baking sheet in a single layer, then flash freeze for 20 or so minutes until they’re set, then place all of them in a big freezer-safe plastic bag and freeze completely (no need to wrap individually). And no need to thaw before baking. Spray and sprinkle the salt while frozen, before popping them in the oven (but not before flash freezing.)
We La Torilla here in CA in the regular grocery stores. I will try these they look amazing and I can just taste them. Love Taquitos
La Tortilla Factory are my favorite!
I was SO bummed that I couldn’t participate in this campaign because of the chicken, but I love seeing what you’ve done with it! I need to make taquitos more often…such a fun and easy dinner option!
OMG! I freaking love taquitos, and finally I don’t have to feel guilty for eating them out of a freezer-food box! YUM!
They look great. I haven’t had taquitos in a long time, thanks for sharing
Mmm these look delicious!
These look yummy! I’ve never made taquitos before – I might have to give it a go!
I wish my local market carries fresh tortillas! these look SO delicious.
Pray tell, which local market?
Nugget! The brand is called LaTortilla Factory. They’re so fresh with great flavor, and never crack.