Cream Cheese Chicken Taquitos

4.80 from 15 votes

Cream Cheese Chicken Taquitos

These baked Chicken Taquitos are stuffed with seasoned shredded chicken, cream cheese, diced green chiles, black beans and corn. Perfect for any weeknight meal! (freezer friendly, gluten free)

Prep Time10

Cook Time40

Total Time50

Course: Main

Cuisine: Mexican

Servings: servings (2 taquitos each)

Author: Isabel Orozco-Moore

Ingredients

1 pound chicken breasts
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
1 teaspoon chili powder
½ teaspoon garlic powder
8 ounces cream cheese, softened
4 ounces diced green chiles
½ cup black beans, drained and rinsed
½ cup whole kernel corn, drained and rinsed
1 teaspoon chili powder
1 pinch fine salt, to taste
1 tablespoon olive oil (or cooking spray)
corn tortillas
for serving: chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes

Instructions

For the chicken

Preheat oven to 350°F. In a large bowl or ziplock bag, add chicken breasts, olive oil, salt, coriander, chili powder and garlic powder. Toss together to coat.
Place coated chicken on a large baking sheet and bake for 25-30 minutes, or until fully cooked. Remove chicken from oven and shred chicken with a fork and knife. Taste and season with more salt if needed.

For the taquitos

Raise oven temperature to 425°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, add the shredded chicken, cream cheese, green chiles, black beans, corn and chili powder. Mix together using a hand held or stand mixer. Taste and season with more salt if necessary.
Heat the tortillas in the microwave in 30 second increments until they're warm and pliable. Place the warm tortillas in a tortilla warmer or cover with a cloth towel to keep them warm.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with the chicken mixture. Roll the tortillas up as tightly as possible and lay on a baking sheet seam side down.
Lightly brush or spray the taquitos with olive oil. Sprinkle with some sea salt and bake for 12-15 minutes or until the edges of the taquitos are golden brown and crispy.
Serve topped with chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes or your favorite dipping sauce.

Video

Notes

To save time, use a store-bought rotisserie chicken and shred it at home instead of baking your own. Season the shredded chicken as instructed in the recipe.
To fry, pour enough oil in a fry pan or pot to cover halfway up the sides of the taquitos. Heat the oil to 350°F and add the taquitos in carefully. Fry each side of the taquitos until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels. Be sure to fry them in batches so as not to crowd the pot. Serve immediately.
To freeze, first make sure baked taquitos are completely cooled. Place taquitos in a single layer on a baking sheet and freeze. When frozen, place taquitos in a freezer bag and keep in freezer until ready to eat. When ready to reheat, remove from freezer bag and bake in 400°F oven for 10 minutes or until hot and ready!

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