July 5, 2015

White Chicken Chili Baked Taquitos

I absolutely LOVE white chicken chili, but I don't always feel like eating chili when it's screaming hot outside? 
I had this amazing idea while I was getting ready the other day.  A white chicken chili baked taquito.  Oh yeah!  They aren't actually stuffed with chili, but they are filled with the same ingredients that go into white chicken chili.  Shredded chicken, white beans, diced green chiles, cumin, cilantro and cheese.  To make it a creamy filling, I added just a little bit of cream cheese. 

 If you like the flavor of white chicken chili, then you will go nuts over these taquitos.  

I am so super pleased with this recipe.  These taquitos turned out so so so AMAZING!!!  I can't wait to eat them again :)  These get plenty crunchy by baking them and there is no need to fry them in oil.  

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White Chicken Chili Baked Taquitos
From: Jenn@eatcakefordinner

2 large chicken breasts
2 Tbl. taco seasoning
1 c. water or low-sodium chicken broth
1 (15 oz.) can white beans, drained and rinsed
1 (4 oz.) can diced green chiles
2 oz. cream cheese
1/2 - 3/4 tsp. cumin, to taste
2 Tbl. chopped cilantro
1 c. shredded Cheddar or Monterey cheese
7-8 soft tortillas (I use half corn and half flour)
cooking spray
kosher salt

Place chicken breasts, taco seasoning and water or broth in a slow cooker.  Cook on low until chicken registers 165 degrees on an instant-read thermometer.  I used frozen chicken breasts and cooked on low for four hours.  When chicken is cooked through, remove from slow cooker and shred (you should have around 2 1/2 cups of shredded chicken or so).  

Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro.  Cover and heat on warm until cream cheese is softened, about 5 minutes.  Stir together until creamy.  

Preheat oven to 425 degrees.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling between tortillas and top each with some shredded cheese.  Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up).  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crispy.  Serve.

Jenn's Notes: You could get more or less taquitos depending on the size of tortillas you use.  I like to serve mine with a little sour cream that I mix with green salsa for dipping.     

 Linked up to Weekend Potluck!



  1. Ooh these look delish. I have a confession - I'm not overly keen on tacos. Something about the texture - but baked and crunch and filled with your white chicken chill - now those I could/will eat. Great recipe thank you. Sammie x http://www.feastingisfun.com

  2. I am sure they tasted amazing! they look so yummy!

  3. I made these and they were amazing! Thank you for sharing the recipe!

    1. I am so glad you liked them! Thanks for letting me know :)

  4. can you freeze these and eat later

    1. I have never tried it, but my friend freezes another taquito recipe with cream cheese in it and she says it works just fine. If you try it let me know how it turns out.

  5. How do you keep the tortillas from cracking and breaking in half?

    1. I microwave them for around 30 seconds until they are really soft and then I add the filling and roll up. Some of them will crack during baking.