Flavorful and super healthy, these creamy chicken taquitos will convince you to forego any pre-made frozen taquitos ever again!
Remember when we doubled the homemade cream of chicken soup the other day? Well, it’s time to put that to use because we’re going to morph the soup mixture into easy, baked, creamy chicken taquitos!
But that’s not all the excitement going on right now! This recipe is doing double duty!
You’re not going to get just one pan of taquitos. Nope! You’ll have a second pan of easy baked creamy chicken taquitos to freeze for later or to share with a neighbor!
This is one of those recipes that I keep on-hand in my freezer. I pull it out for the babysitter to bake when I’m going on a date night, or when I do not have time to prepare a single ingredient for dinner. It is also the perfect meal to deliver to a new mom or an elderly neighbor.
Since we are quarantined for the next couple weeks, this is the perfect recipe to keep on hand.
The recipe is quite simple to prepare and is so flavorful, thanks to the pre-made homemade cream of chicken soup.
To make the taquitos, start by using the remaining cream of chicken mixture from the Mexican Haystacks recipe.
If you don’t have any leftover cream of chicken mixture, check out the recipe below. Of course, I think you should then go ahead and double the cream of chicken soup recipe so you can use half for Mexican Haystacks!
Unlike traditional taquitos that are fried, these are baked in the oven, yet they still maintain a crispy outside thanks to a quick coat of cooking spray.
Serve with a side salad or lime cilantro rice for a complete meal.
This is a recipe that I refer to as a Make One, Freeze One, something you may already do! The concept is simple yet so rewarding. Simply double what you’re preparing, then freeze half for a future meal.
In this time of uncertainty, it definitely doesn’t hurt to have extra meals on-hand.
I love when you share what you’re cooking at home! Share your pics and stories with me in the comments or on Instagram @moremomma.
Friends, enjoy this blessed time to cook more with your family. Stay safe and healthy!
- ¼ Cup Unsalted Butter
- ¼ Cup All-Purpose Flour
- 4 Cups Chicken Broth
- 4 Cups Cooked Rotisserie Chicken, Diced
- 2 Cubes Chicken Bouillon
- 1 (4 ounce) Can Ortega Green Chiles, Diced
- 32 Corn Tortillas or 24 Flour Tortillas
- 4 Cups Pepper Jack Cheese, Shredded
- Cooking Spray
- Real Salt or Kosher Salt, to Taste
- Avocado, Diced
- Cilantro, Chopped
- Cotija Cheese, Crumbled
- Hot Sauce
- Lime, Quartered
- Pico de Gallo, Pre-made
- Melt the butter in a large dutch oven or stockpot over medium heat. Once the butter is melted, add the flour and stir continuously for 2-3 minutes to prevent the flour from burning.
- Add chicken broth and whisk. Bring to a simmer, whisking occasionally to prevent burning.
- Add the chicken, bouillon cubes, and Ortega green chiles, then cook for an additional 5 minutes. Remove the chicken mixture from the heat and let cool while you prep the toppings.
- Preheat the oven to 400°F. Line a cookie sheet with foil.
- Warm the tortillas in a dry pan over medium heat to become more pliable.
- Place the tortillas on a clean work surface. Top each tortilla with 1-2 tablespoons chicken mixture and 1-2 tablespoons cheese.
- Roll to form a tight log (if your taquitos don't stay in place, you can insert a toothpick through the middle).
- Place the taquitos on the cookie sheet, seam side down. Spray with cooking spray and sprinkle with salt.
- Cook in the oven for 10 minutes, or until taquitos are slightly browned.
- Remove the taquitos from the oven and serve with toppings.
*If using leftover cream of chicken mixture, skip to step 4.
To freeze, place the taquitos in a Ziploc bag and lay flat to freeze.
Place the taquitos on a foil-lined baking sheet and spray with cooking spray. Sprinkle with kosher salt and bake at 400°F for 10-15 minutes or until the center is warmed through.