Creamy Chicken Taquitos

I made these on Friday, and they were sooo good!!

From our best bites
Creamy Chicken Taquitos


  • 1 lb. frozen chicken breasts
  • 1 juiced lime
  • 2 cloves garlic, pressed or coarsely chopped
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • Next mix chicken with:
  • 1/3 C (3 oz) cream cheese
  • 1/4 C green salsa
  • 1T fresh lime juice
  • 1/4 t cumin
  • 1/2 t chili powder
  • 1/4 t granulated garlic, or garlic powder
  • 3 T chopped cilantro
  • 2 T onions
  • 1 C grated pepperjack cheese
  • small corn tortillas (or flour)
  • kosher salt
  • cooking spray


  1. Put 1/4 in water crock pot on high for 5 hours, Shred and let cool.
  2. Heat oven to 400. Line a baking sheet with foil and lightly coat with cooking spray.
  3. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
  4. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
  5. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
  6. Place seem of tortilla on pan, spray with pam and sprinkle some salt on top.
  7. Cook for 15 min....and enjoy!!!
 They’re delicious!!
I topped mine with pico and served it with cilantro rice and beans.
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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.