Chicken Pepper Jack Taquitos (Freezer Friendly)

My favorite easy freezer meal that can easily be modified.

I discovered this recipe when getting ready to have my first baby and it truly was a game changer. It’s so easy to make a bunch of these in bulk and they last up to 3 months in the freezer, so they were ready to go for the long haul.

In the past, I’ve made these with less spicy cheeses and salsas and they always turn out delicious! You can add a lot of different ingredients, like green chilies, fresh cilantro, jalapeños, or anything else you love. If you try them, let me know what you think and if you made any modifications.

When cooking these without freezing first, be sure to keep a close eye on them in the oven. They can be ready as quick as about 10 minutes, depending on the type of tortilla and how much filling you used.

If you don’t have cooked chicken on hand, here’s an easy shredded chicken recipe!

Here’s what you’ll need:  

• 3 cups Cooked Chicken – I love using a rotisserie chicken that I’ve shredded but you can definitely make chicken from scratch
• 8 oz Cream Cheese, softened
• 1.5 cups Pepper Jack Cheese shredded (Or you can use any cheese you love)
• 1/2 cup Salsa – just pick your favorite kind
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chili Powder
• 2 Tbsp Lime Juice
• 10-20 Tortillas – this depends on the size of the tortillas you choose

Here’s what to do:

1. In a large mixing bowl mix together the cream cheese, spices, lime juice, salsa, chicken, and cheese. This is much easier to do if the cream cheese is well softened. I usually just soften my cream cheese in the microwave on the soften setting before adding the other ingredients.
2. Add desired amount of mixture to each tortilla (about 2 tablespoons, depending on the size of tortilla) and roll. I like to use soft taco sized tortillas, so each taquito is a bit larger, but you can use small tortillas too.
3. When ready to cook, bake at 425 degrees for 10-15 minutes. If you’re putting them directly in the oven after assembling them, they won’t take long to cook, so keep a close eye on them.
4. If freezing instead of cooking, place in a ziplock bag and place in the freezer. Once ready to eat, bake at 425° for 17-22 minutes.

NOTES

You can easily make modifications to this recipe by substituting your favorite salsa, cheese, and tortillas. 

These will last in the freezer for up to 3 months.

Chicken Pepper Jack Taquitos

Laura Legge

Easy taquitos that are easy to modify and great for freezing for later

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course dinner

Cuisine American

Servings 6 servings

Ingredients

  

• 3 cups Cooked Chicken
• 8 oz Cream Cheese softened
• 1.5 cups Pepper Jack Cheese shredded
• 1/2 cup Salsa
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chili Powder
• 2 Tbsp Lime Juice
• 20 Tortillas

Instructions

 

• In a large mixing bowl mix together the cream cheese, spices, lime juice, salsa, chicken, and cheese.
• Add desired amount of mixture to each tortilla (about 2 tablespoons, depending on the size of tortilla) and roll.
• When ready to cook, bake at 425 degrees for 10-15 minutes.
• If freezing instead of cooking, place in a ziplock bag and place in the freezer. Once ready to eat, bake at 425° for 17-22 minutes.

Notes

You can easily make modifications to this recipe by substituting your favorite salsa, cheese, and tortillas. 

These will last in the freezer for up to 3 months.

Keyword chicken taquitos, dinner ideas, Dinner Recipe, easy dinner, easy dinner recipe, easy recipes, freezer friendly, Freezer meal, quick dinner, taquitos

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