Baked Chicken Taquitos

Baked Chicken TaquitosIt’s the fourth Thursday of the month which means that it’s time for the Pass the Cookbook Club.  Each month a group of bloggers led by Kita, from Pass the Sushi, pick and make one of three recipes chosen from her library of cookbooks.  This month, we are exploring The Picky Palate (ad) by Jenny Flake.  If you would like to join us in the future, visit the Pass the Cookbook Club Facebook group page and request membership.The three recipes we had to choose from this month were: Chicken Taquitos (which I obviously chose), Shrimp and Mango Quesadillas, or Peanut Butter and Jelly Baby Lattice Pies.  I made a shrimp recipe for last month’s challenge, so that one was out.  The pb&j pies didn’t sound like something my family would enjoy.  That was my deduction process this month.  That is the fun thing about this challenge, though.  There is something for everyone.  Kita does a really good job picking interesting and completely different recipes each month.Baked Chicken Taquitos

So.  Chicken Taquitos.  I completely adapted, changed and altered this recipe, which may or may not be in keeping with the spirit of the group challenge.  The thing is, that’s how I treat just about every recipe in every cookbook.  If a dish basically sounds good, but a little boring, I am unable to resist the compulsion to add a little sumpin’ sumpin’. {looks both ways to make sure no one is looking and whispers} And that’s how I saw this recipe: b-o-r-i-n-g.  {winces at criticizing a big blogger}Baked Chicken Taquitos

5.0 from 1 reviews
Baked Chicken Taquitos
Author: 
 
Ingredients
  • 2 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 1 can Rotel Mild tomatoes and chiles, undrained
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 2 Tbsp dried cilantro
  • 1 tsp dried parsley
  • 1 8 oz cream cheese
  • corn tortillas
Instructions
  1. Cook the onion in the olive oil until clear.
  2. Add the shredded chicken, Rotel and seasonings.
  3. Stir over medium heat until heated through.
  4. Add cream cheese and stir until the cheese is melted and creamy.
  5. Remove from heat.
  6. Place 2 Tbsp filling onto each tortilla.
  7. Fold both sides over filling and place seam side down on a greased rimmed baking sheet.
  8. Bake 400 degrees for 15 minutes.
  9. Serve with salsa for dipping.


6 thoughts on “Baked Chicken Taquitos

  1. I love that you baked them, instead of deep frying them! I love love taquitos, but because of the deep frying, I seemed to avoid them. Your recipe looks fabulous, and perfect for people with a busy schedule during the week! Take care, Hugs, Terra

  2. Hahaha, don’t tell but I changed mine for the same reason 😉 I feel the wincing.
    And thank you for saying I pick a variety! I really do try. I don’t know everyones dietary needs but I try to keep options in mind every month. Love your version – and it’s totally in the spirit of the club! Adapt away.

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