I absolutely adore this meal. .
Truly, I don’t know how else to say this. It is fantastic and so very simple.
Taquito literally means “little taco”, and that is what these are. Taquitos are traditionally deep fried. My version is baked, which makes it much healthier. Trust me, it loses none of its deliciousness. Brushing the tortilla in a little olive oil ensures that it gets just as crispy. I make up for the healthier cooking method by putting cream cheese in the filling. The contrast between the crispy tortilla and the creamy filling is absolutely divine. I like to make my filling a little bit spicy, then top it with delicious creamy sauce. They may not be the most traditional taquitos of all time, but they definitely don’t leave you wanting for anything.
Traditionally, taquitos are served with guacamole and that is often how I eat them. This time, I wanted to go a little bit fancier so I served it with my Avocado Cream Sauce (found in this Fish Tacos recipe). I also drizzled it with some Mexican crema, or Mexican table cream, which is like a smooth, sweet, runny sour cream. However you serve them, this is a nice weeknight meal, especially if you happen to have some leftover chicken lying around. Simply shred it, mix it together with the other ingredients, and prep your taquitos. Then whether you use them for an appetizer or a main course, you’re in for a lovely treat!
- ~12-15 corn tortillas
- 1 8 oz package cream cheese
- 2 boneless skinless chicken breasts
- 1 small (4 oz) can green chilies
- 1 tsp paprika
- 1 tsp ancho pepper
- 1 dash cayenne pepper
- salt and pepper as desired
- 1 cup shredded cheddar or monterey jack cheese
- 1 T olive oil
Start by cooking the chicken breasts. I usually rub them in lemon juice, dijon mustard, salt, and pepper and cook them in a skillet over medium heat until both sides are browned.
When the chicken is cooked, use two forks to shred it.
There are three pieces of chicken in the picture, but I only used two of them for this recipe.
Mix the shredded chicken with the cream cheese, chilies, and all the spices together until well combined. Use more or less spices as desired.
To make the taquitos, warm the tortillas in either the microwave or on a hot skillet until pliable. On each tortilla, lay out about 1 tablespoon of chicken and cream cheese mixture in a thin line in the middle of each tortilla. Sprinkle a little cheese over the chicken mixture. Roll tightly and place in a greased 9×13 pan.
Lay close together in pan. Pour olive oil in a shallow bowl, and use a brush to spread over the taquitos. Place in oven and cook at 400 degrees fahrenheit for 15-20 minutes, or until the tortillas are crispy.
Top with avocado cream sauce and Mexican crema, or use guacamole, sour cream, or whatever other type of sauce you desire.
Bien comido! (Or in other words, good eating!)