Best Chicken and Cream Cheese Taquitos

One of our favorite types of food to eat is Mexican food.  Nothing is better than tailoring a general recipe to the tastes and likes of your family.  Over the years, I have come up with the Best Chicken and Cream Cheese Taquitos recipe.  The recipe has a little heat, creamy cheese, delicious chicken and nutritious spinach.  The textures are blended perfectly.  Using refrigerated flour tortillas, gives the taquitos a delicate crispiness that is more enjoyable then the cooked flour tortillas.  These Taquitos can be re-heated to the same crispiness.

 

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For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

For another easy great recipe, try my Chicken Quesadillas: https://majorgates.com/recipes/chicken-quesadillas/

 

Ingredients 

Makes 30-36 Taquitos

• 36 count of refrigerated flour tortillas (taco size)
• 3 large Jalapenos (finely chopped)
• 1 Roma tomato
• 3 organic skinless chicken breasts (baked and shredded) – could also use a pre-cooked rotisserie chicken
• 1/3 cup of fresh cilantro (finely chopped)
• 1 bag of fresh (pre-washed) spinach (3-4 cups)
• 1 block of 8 ounce cream cheese (softened to room temperature)
• 2 1/2 cups of shredded cheddar cheese
• 3 Tablespoons of vegetable oil – for frying
• 1/3 cup of sour cream
• 1/2 teaspoon of coarse black pepper
• 1/2 teaspoon of salt
• Seasonings for baked chicken: garlic powder, coarse black pepper, cumin, creole seasoning and onion salt (feel free to use other seasonings that you may have in your pantry)

 

Supplies

• Mixing Bowls
• Large Skillet
• Large Spoon or Spatula

 

Directions

• Pre-heat oven on 350 degrees Fahrenheit.  In a baking dish and line with foil.  Wash chicken breasts and cover chicken with olive oil.  Sprinkle seasoning on both sides of chicken.  Cover with foil and bake for 40 minutes.

 

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• While the chicken is baking, quick fry the spinach in a frying pan with 2 Tablespoons of olive oil or vegetable oil.  The package of spinach will seem like a lot but as the spinach wilts it will shrink down.  Cook only to a light wilt 1-2 minutes and set to the side.

 

• The cream cheese should be softened to room temperature.  Mix with form and shredded cheddar cheese until blended.

 

• Add in sour cream and mix well.

 

• Once chicken is cool to touch, shred with your hands on top of the mixture and then mix well.

 

• Finely chop jalapenos, cilantro and tomato and add to mixture, then mix well.

 

• Add in the spinach and mix well.

 

• On a flat skillet, half cook the flour tortillas and set to the side.

 

• In a large cooking skillet, heat 3 Tablespoons of vegetable oil.
• On each tortilla, place a heaping soon of chicken mixture on one end of the tortilla and roll tight making sure no mixture is coming out of the sides.

 

• Cook taquitos on medium heat until lightly brown on all sides.  Drain on paper towels and enjoy!

 

For another easy Mexican recipe, see my post on Chicken Tostadas: https://majorgates.com/recipes/easy-chicken-tostadas/

 

Instructions For Re-Heating

• Place the number of Taquitos on a baking pan or sheet that you would like to re-heat.
• Place baking pan in the oven while it is cold and then turn it on to 350 degrees Fahrenheit.  As the oven heats up, the Taquitos re-heat thoroughly and the crispness returns to the tortillas.  Once the oven is heated to 350 degrees, check to see if heated to your liking.  At the most you would need to bake them for 10 minutes once the oven is fully heated.  Enjoy!

 

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