Honey Lime Chicken Taquitos
Crispy baked Honey Lime Chicken Taquitos are baked in the oven for that crispy exterior without deep frying! A sweet & spicy honey lime chicken mixture is wrapped inside flour tortillas. Make the really easy salsa verde dipping sauce for serving, and a delicious family dinner will be ready.
Servings 20 taquitos
Calories 208kcal
Ingredients
Honey Lime Chicken Taquitos
- 4 oz cream cheese softened
- 1/4 cup honey
- 1 tablespoon fresh lime juice about 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3 cups shredded chicken
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 20 small flour tortillas (6" or 8" size)
Creamy Salsa Verde Dip
- 1 cup full-fat sour cream
- 1/3 cup green salsa verde
- 1 tablespoon fresh lime juice about 1 lime
- handful of chopped cilantro
Instructions
- Heat oven to 425° F. Line a cookie sheet/baking sheet (12"x17") with foil or parchment paper. * I prefer using pre-cut parchment paper sheets because they fit perfectly into the cookie sheet.
- In a mixing bowl, stir together the cream cheese, honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir. Add in the chicken, cheese, and cilantro. Stir together until combined. * Make sure the cream cheese is well softened. I put it in the microwave for about 20 seconds to really get it nice and warmed. It mixes in easier when softened well.
- Warm up the flour tortillas to get them soft (they will be easier to work with). Place about 2-3 tablespoons of the chicken mixture onto the tortilla and roll up. Place seam side down on the cookie sheet. Repeat until chicken is gone.
- Spray the tops of the taquitos with cooking spray (this gets them golden brown and crispy). If desired, take a pinch of kosher salt and sprinkle over the taquitos.
- Bake for 18-20 minutes. Let cool for a few minutes before serving.
Make Creamy Salsa Verde Dipping Sauce
- Combine all the ingredients into a blender and blend until smooth.
- The dipping sauce is better if it's been in the fridge for several hours prior to serving. I recommend making it the morning of or even the night before, and letting it refrigerate until dinner.
Notes
Cream Cheese Tip : The cream cheese will incorporate much better if it's very softened. I like to microwave the cream cheese for about 20-25 seconds to get it nice and soft before adding it into the mixing bowl. If it's too cold it will be harder to mix it in without any lumps.
Chicken : 3 cups shredded chicken is equal to about 2-3 chicken breasts. I cook mine in the slow cooker with a can of chicken broth. Cook on low for 6-8 hours and then shred with two forks. You can also use leftover chicken or a rotisserie chicken.
Tortillas : Flour tortillas are our favorite but you can also use corn tortillas. If using corn, only microwave a few at a time before filling them. Repeat the process until done. I use the flour tortillas (20 pack) that say 'fajita size', and they are about 6-inches.
Spicy! : If you want more spice then increase the chili powder and/or add some cayenne pepper. The recipe as is, is not spicy and great for little kids. You can also use Pepper Jack cheese.
Nutrition Information : The information listed is for 1 taquito (using a flour tortilla) + 1.5 tablespoons of the salsa verde dip.
Nutrition
Calories: 208kcal | Carbohydrates: 20g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 382mg | Potassium: 130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg