It occurred to me as I was preparing dinner a few nights back that I still haven’t shared one of our family’s tried-and-true favorite dinner recipes. These Baked Chicken Taquitos are loosely based on Chef-In-Training’s Baked Creamy Chicken Taquitos, but since Reagan’s lactose-sensitive tummy doesn’t react well to cream cheese and The Husband isn’t a big fan of any kind of creamy Mexican food, I had to adapt them to suit our family. This simple recipe is a hit with even our pickiest of eaters (I’m looking at you, Luke) and is requested weekly!
Ingredients:
- 16-18 soft taco size tortillas
- 2 cups shredded chicken
- 3/4 cup red salsa
- 1 cup shredded Mexican cheese blend
- 1/3 pkg. chicken taco seasoning mix
Directions:
1. In a large bowl, combine the chicken, salsa, cheese, and taco seasoning until it is mixed well.
2. Lay out a single tortilla and scoop about 2 tbsp. of the chicken mixture along one side of the tortilla.
3. Carefully roll the tortilla and place the taquito on a cookie sheet. Repeat the process until all chicken mixture has been used.
4. Bake taquitos at 425 degrees for 15-20 minutes. Serve warm.
These bad boys can be frozen before you cook them and also re-heat well as left overs which is just one more reason I love to make these. I can make multiple meals all at once with little extra work!
If you enjoyed this tasty recipe, you might like these ones as well:
Chicken and Spinach Stuffed Shells
Linking Here:
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I won’t pass on that one for sure! What a treat!
I hope you’ll find the time to link up your recipe with Idea Box :
http://milaslittlethings.com/2015/07/idea-box-thursday-link-party-19.html
Hugs,
Mila
These Taquitos are so good! An instant hit with my family. So easy and quick to prepare… Thanks for sharing!
You are so welcome! I’m glad that you liked them as much as we do!