Baked Cheesy Chicken Taquitos

with black beans & corn … adapted from Half Baked Harvest

Crunchy baked taquitos, filled with a festive mixture of shredded chicken, cheese, onion, black beans, salsa & corn.

Once upon a time, in another lifetime it seems, back when I was married and trips to Sam’s Club were a regular weekly thing, we used to buy big packs of taquitos and bake them up. That was back when we had a HIGHLY active baby boy, plus we both had full-time jobs– so real home-cooked meals in our home were rare. We both loved taquitos so they were an easy meal for us. I had almost forgotten about that, it’s been soooo long since I’ve had them.

I had some of that wonderful shredded chicken left from my enchiladas, and I saw some baked chicken taquitos online a few days ago and thought: Hey, that’s what I could do with my shredded chicken! Yeah!  And so I did.

Shortly after I made them, my daughter came out of her room and exclaimed that she was hungry.

“What’s this?” she said, looking at the taquitos I’d just finished photographing.

“They’re taquitos … you can try them if you want, they’re not spicy.”

Much to my surprise, she did try one. And she said, “maybe I’ll just steal a few of these … ” and …  “they are a LITTLE spicy” … but she grabbed a big handful of them and walked back to her room. My heart skipped a beat! “Yay! She likes them!” I was thinking inside, although I didn’t say anything out loud … Have I mentioned how picky my kids are about what they eat and how hard it is to get these teenagers to try something new? Considering we have NEVER had taquitos in our house in her lifetime and the ONLY thing she’ll ever order at a Mexican restaurant is tacos, it’s a HUGE win. I am a happy mom today.

Baked Cheesy Chicken Taquitos

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 16 taquitos 1x

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Ingredients

Scale 1x2x3x

• 2 oz. light cream cheese, softened
• 2 oz. shredded pepper-jack cheese (about 1 cup)
• 1 cup shredded chicken meat (from this recipe … basically: take shredded chicken, mix with sauteed onions, bell peppers and some salsa)
• 1/4 cup fat free plain greek yogurt
• 1/4 cup sweet corn
• 1/4 cup cooked black beans
• 1/4 cup snipped green onion
• About 16 corn tortillas, 5 inches in diameter
• Cooking spray & coarse sea salt

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Instructions

1. Spray a baking sheet with cooking spray and preheat the oven to 425 degrees.
2. In a medium mixing bowl, mix the cream cheese, pepper-jack cheese, chicken meat, and yogurt till everything is mixed well. Fold in the corn, black beans and onion.
3. Working with 2 tortillas at a time, microwave for about 30 seconds or until the tortillas are very soft and pliable. (If they are not soft enough, they will crack when you try to roll them.)
4. On the lower third of the tortilla, spread about 2 Tablespoons of the filling mixture in a line across the tortilla, leaving about 1/2 inch of space from the edges. Roll the tortilla up tightly and place seam down on the baking sheet. Spray the top with cooking spray and sprinkle lightly with sea salt.
5. Making sure to leave a little space between the taquitos on the baking sheet, repeat until the filling is gone.
6. Bake at 425 for 15 – 25 minutes or until they are crisp and browned on the ends.
7. Let cool slightly and serve with guacamole, salsa, sour cream, and/or ranch dressing for dipping.

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Notes

If you want your taquitos a little spicier, stir some finely chopped jalapeno, hot green chile or chipotle peppers into the filling with the corn & beans.

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Nutrition

• Serving Size: Depends on the person! For me, 3 was plenty.

This recipe was shared at Scrumptious Sunday, Everyday Mom’s Meals, Melt in your Mouth Monday, Manic Monday, Tasty Tuesday, Wonderful Food Wednesday, Thursday’s Treasures, The Bulletin Board, Fresh Foods Link Up, Recipe Box Linkup, Foodie Friday, Thanksgiving Leftovers Bloghop and Clever Chicks Bloghop.