Recipe Detail

Baked Chicken Taquitos

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Number of Servings:


  1. 4 ounces - cream cheese at room temperature
  2. 1/3 cups - red enchilada sauce
  3. 1/4 cups - sour cream
  4. - salt and pepper
  5. 3 cups - finely shredded white-meat rotisserie chicken
  6. 6 ounces - Colby Jack cheese coarsely grated
  7. 1/4 cups - fresh cilantro (optional) chopped
  8. 12 - small corn tortillas
  9. - olive oil for brushing
  10. - pico de gallo, sour cream and crumbled cotija cheese for serving


Heat oven to 425 degrees F and brush rimmed baking sheet with oil.

In large bowl, combine cream cheese, enchilada sauce, sour cream and 1/2 teaspoon each of salt and pepper. Fold in the chicken, Colby Jack cheese and cilantro.

In batches, place tortillas on microwave-safe plat and cover with damp paper towel; microwave until warm and pliable, about 30 to 60 seconds.

Divide chicken mixture among tortillas, placing a scant 1/4 cup in each, roll up tightly and place on prepared baking sheet, seam sides down.

Brush with oil and bake until golden brown and crisp, 12 to 15 minutes.

Transfer to platter and serve with pico de gallo, sour cream and cotija cheese or other favorite toppings.


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