March 22, 2012

Baked Creamy Chicken Taquitos with Creamy Cilantro-Lime Ranch Dressing

This recipe isn't anything new.  I am sure you have all seen these a million times, but if you still have not tried them, then you really need to.  If you like big, bold and in-your-face flavors, then you will most likely really like this recipe.  I absolutely LOVE these taquitos and I could eat them at least once a week, if I would let myself.  The filling is creamy and seasoned with my favorite spices and to top it all off, you serve them with a creamy cilantro-lime ranch. Oh My Gosh - can I say sinful! 
Baked Creamy Chicken Taquitos
adapted from: Our Best Bites
(Printable Recipe)

1/3 c. (3 oz.) cream cheese
1/4 c. green salsa
1 Tbl. fresh lime juice
1/2 tsp. cumin
3/4 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbl. chopped cilantro
2 Tbl. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded Pepper Jack cheese
6-inch corn or flour tortillas
nonstick cooking spray
kosher salt

Heat oven to 425 degrees.  Line a baking sheet with aluminum foil and spray it lightly with cooking spray.  Heat cream cheese in the microwave for 20-30 seconds, so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder.  Stir to combine and then add cilantro, green onions, chicken and cheese.  Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable.  If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.  Place 2-3 Tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges and then roll up.  Place seam-side down on the baking sheet in a single layer.  Spray tops lightly with cooking spray or brush tops with vegetable oil.  Sprinkle a pinch of kosher salt on top.  Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.   Serve with creamy cilantro dressing.  

Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer-safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.   

Jenn's Notes:  These get plenty crispy by baking in the oven!  I love everything about these!  I like mine with corn shells and Jake likes his on flour shells.  So, I make some of each.  I have not tried freezing these, but my friend said it works great! 

Creamy Cilantro-Lime Ranch Dressing
adapted from: Our Best Bites

1 packet (1 oz.) Hidden Valley Ranch Dressing Mix
    (ignore the directions on the packet)
1 c. Mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 Tbl. juice)
2 cloves garlic, roughly chopped
1/2 c. cilantro, roughly chopped
1/4 c. green salsa

Combine dressing mix, Mayonnaise, milk and lime juice.  Add the garlic, cilantro and green salsa.  Blend to thoroughly mix all the ingredients.  If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.  Makes about 2 cups.  

Jenn's Notes: I usually only make a half of a batch of this dressing!  


  1. TOO funny; I made chicken taquitos also ( I skipped the "creamy part", but they were so good! Yours look fantastic.

  2. Mmm...those sound delicious! I definitely need to try those! :)

  3. These taquitos look amazing. I have never made taquitos, but I have to soon. We make tortillas and enchiladas. Love the creamy dressing, too.

    Thank you for stopping by my blog, and your sweet comment.

  4. Mmmm I love these taquitos! Definitely addicting! I like them better with the corn tortillas like you!

  5. Oh my heavens! This looks delicious! I'd love it if you'd share this at Whimsy Wednesdays at We go live Tuesday night at 8 EST.

  6. Mexican food is a favorite of ours! We'd love for you to share this (and anything else you'd like) at our Beautify It Monday Link party going on now at!

  7. Delicious! Thanks for linking up to our "Strut Your Stuff Saturday." We love having you and hope you'll be back next week! -The Sisters

  8. How do you typically cook/make your shredded chicken?