Inside: A few simple ingredients make these cream cheese and chicken taquitos the easiest recipe you’ll make all week! Snacks and lunches just got better!
Most Moms’ ears perk up when they hear the works quick, easy, and chicken. Who doesn’t want another simple (and affordable!) recipe to add to their collection??
That’s why I’m such a huge fan of this cream cheese and chicken taquito recipe. It’s as easy as making a sandwich would be. But I can make these ahead of time and put them in the fridge for lunches or snack time.
And, pssst, I’ve frozen these with success, too! I know “they” say cream cheese doesn’t freeze well, but we’ve had no problems with it.
Follow my tips to make this recipe easy and cheap!
Make These Easy Cream Cheese And Chicken Taquitos In A Flash!
Start with your chicken.
The easiest and cheapest method is to use up leftovers. If you’ve already got some chicken in the fridge, use it up!
The next most frugal option would be to roast a whole chicken. That, unfortunately, makes this recipe less quick and easy. BUT if you are roasting a chicken for dinner anyway, pull off some of it for this recipe! You can use as much or little as you want, but I can get 16 taquitos from one medium sized chicken breast, about a pound of meat.
What I did this time took a bit more time than making a sandwich, but it wasn’t any more effort! Use boneless skinless chicken breasts. First, heat a cast iron skillet, add some oil, and put your chicken breast in there.
Sprinkle it with salt and pepper and brown both sides of the meat for just a few minutes.
Then, put a lid on the skillet and pop the whole thing into your oven (set it to 350) and bake it for 20 minutes.
It’s the easiest way to make chicken, but it always smells divine and leaves you with the juiciest meat ever!
Plop one breast into the mixer, which should shred it in 20 seconds.
Then pull out 8 tortillas and cut them in half. Use your choice of corn or flour.
Take some cream cheese. (You’ll need about 4 ounces.) Mix in a dash of garlic, salt, and pepper.
Spread that cream cheese mixture across your tortilla half. Sprinkle a pinch of chicken across the tortilla. Add a pinch of your favorite shredded cheese.
Then roll it up from the cut edge to the top.
Once you’ve filled your tray, bake the whole thing at 350 for about 5 minutes (or until they are nice and browned!).
Done! You can bag them or put them into containers for lunches once they’ve cooled. Or set them on the table and watch them disappear in no time.
If you want, you can toss these in the freezer after they’ve cooled. To thaw, set them in the fridge overnight and they’ll be ready to eat the next day.
Easy to Print Cream Cheese and Chicken Taquitos Recipe
- 1 lb shredded or cubed cooked chicken
- 8 flour tortillas (or 10 corn tortillas)
- 4 ounces cream cheese
- ½ t garlic
- ½ t salt
- ¼ t pepper
- ½ c shredded cheese
- Use leftover shredded chicken if possible to make this recipe even easier!
- Cut your tortillas in half using a pizza cutter.
- Mix your cream cheese, garlic, salt, and pepper. Spread this mixture evenly across one tortilla half.
- Sprinkle a heavy pinch of chicken across the tortilla. Sprinkle another pinch of shredded cheese over the chicken.
- Starting at the cut end, roll your tortilla up to the top.
- Place each taquito onto an ungreased tray.
- Bake at 350 for 5 minutes or until browned.
Your family will love these delicious Cream Cheese and Chicken Taquitos!
And it will make packing lunches easier than ever.
Love easy recipes like this? You’ll love to follow Medium Sized Family on Pinterest, then!
Would you pack these in a lunch?