Creamy Baked Chicken Taquitos Recipes

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In small bowl, stir together chicken, cream cheese and 1/4 cup of the salsa. Taste for spiciness; add more salsa to taste.
• Lightly brush each tortilla on both sides with olive oil or spray with cooking spray. Place 2 tablespoons chicken mixture in center of each tortilla. Roll up; place on cookie sheet, seam side down.
• Bake 15 to 20 minutes or until lightly browned. Serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

Steps:

• Heat oven to 425 degrees
• Line a baking sheet with foil and lightly coat with cooking spray.
• Heat cream cheese in the microwave for about 20-30 seconds so that it is soft and easy to stir.
• Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.
• Then add cilantro and green onions.
• Add chicken and Pepper Jack cheese and combine well.
• Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
• Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
• Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
• Dip in creamy cilantro dressing if desired.

Steps:

• Preheat oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.) Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 - 30 seconds). Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 - 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole - or both! **To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Steps:

• Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
• Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
• You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
• The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
• Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
• Then roll it up as tight as you can.
• Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
• Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.