Creamy Baked Chicken Taquitos

These creamy baked chicken taquitos are a family favorite. No frying means these taquitos are easy to cook. 

I love making food for people, but it wasn’t always that way. In high school, I mostly cooked out of necessity, but I found joy in it those times when I was doing it because I wanted to and not because I had to. In college, my love for cooking for other people really blossomed. Those days were filled with boxed Funfetti cake mix and my sorority sister’s recipe for taco soup. Over the years, making food for other people has helped defined who I am.

These days, whenever I’m making food for someone, it’s most often because they’ve had a baby. They get food; I get baby snuggles. It’s a win, win. My friend and old neighbor recently had twins, and I made these taquitos for her family to enjoy. They’re one of my favorite foods to make when I’m taking food to people because they’re different than what most people seem to take (pasta dishes and casseroles). Between these, the barbecue chicken taquitos, and my favorite breakfast taquitos, I’ve got handheld food covered.

There are plenty of reasons these creamy baked chicken taquitos are such a favorite around here. For Clara, it has to do with the fact that they’re easily held and perfect for dipping. It also doesn’t hurt that there’s a fair amount of cheese inside each one, that is if she doesn’t steal all of it from the cutting board while I’m shredding it. For us, well, you guys know we love Tex-Mex food. The tomatillos in the salsa verde add enough tartness to balance out all the creamy cheese. They’re crunchy and salty (in a good way). They’re baked, not deep fried (read: easy clean up). Plus, they come together quickly and are perfect for freezing and reheating. Basically, they’re everything I want in a weeknight dinner.