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Wednesday, January 16, 2013

Baked Chicken Taquitos

  • 4 cups of chicken, cooked and shredded
  • 12 soft taco, flour tortillas
  • 2 cup(s) of sharp cheddar cheese, grated
  • 4 ounce(s) of Philadelphia cream cheese
  • 1/3 cup(s) of milk
  • 2 tbsp. of butter
  • 2 T. chopped onion
Preheat oven to 425 degrees.
  1. In a small sauce pot over medium low heat, melt butter. Add onion and saute for 2 minutes.
  2. Add cream cheese and stir until melted and completely combined.
  3. Wisk in milk and simmer for 5 – 8 minutes.
  4. Combine chicken and sauce.
  5. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of  cheese.

  1. Tightly roll up taquito and place on a greased glass baking dish; repeat until chicken is gone.  I like to roll it by folding it just over the filling and then pulling it tight against the filling before rolling up

  1. Spray taquitos with Pam on all sides.
  2. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

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