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Baked Chicken Taquitos with Chopped Vegetables

The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.


Taquito Filling:

  • 1/3 cup cream cheese at room temperature
  • 1/4 cup salsa - green or red for something new try a green avocado salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro
  • 1 green onion thinly sliced
  • 2 cups cooked chicken chopped or shredded
  • 1 cup grated jalapeƱo cheese or monterey jack cheese - grated

Serving Ingredients:

  • Canola oil or canola oil spray
  • 10-12 small flour tortillas 6-7 inch size
  • salsa and/or guacamole for serving at home
  • Selection of Fresh Vegetables


  • If preparing just before dinner then preheat your oven to 400 degrees.
  • Spray or using a pastry brush coat a large baking sheet with oil.
  • In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  • In the same bowl mix in green onions, chicken and cheese.
  • Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  • Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  • Bake for 15-20 minutes or until the ends are golden brown.
  • Serve with salsa and/or guacamole and a side of vegetables.