Imagine if Chicken Pot Pie and Broccoli Cheddar Soup had a love child- you have Cheddar Chicken Broccoli Taquitos. These nostalgic flavors wrapped in a baked, grain-free taquito are kiddo friendly, comforting and delicious served with a scratch-made chive cream cheese dipping sauce. cheddar, chicken and broccoli all rolled up in a buttery tortilla? a match made in heaven!
meal prep friendly:
this recipe is ideal for back-to-school meal prep as it yields a large batch that you can serve, and then freeze the leftovers, for simple defrosting and reheating on busy weeknights. extra bonus- they are meal prep friendly and my toddler loved eating them!
for easy freezing, lay your leftover Cheddar Chicken & Broccoli taquitos out on a small sheet pan and freeze them. after frozen, simply transfer them to a storage bag and freeze. with this method, your taquitos won’t stick together and you can grab one, (or five!), out at a time.
we served our cheddar chicken & broccoli taquitos with organic canned refried black beans and a quick slaw- easy peasy!
cheddar chicken & broccoli baked taquitos
Ingredients
- 2.5 cups rotisserie or leftover grilled chicken breasts shredded finely
- 1.5 cups steamed broccoli chopped finely
- ¼ cup red onion minced
- 2 teaspoons fresh garlic minced
- 1/4 cup scallions sliced thin
- 1 teaspoon pink himalayan salt
- 1/4 teaspoon poultry seasoning
- 20 turns fresh-cracked black pepper
- 1/2 cup full-fat cream cheese
- 1/2 cup heavy cream
- 1 cup white or yellow cheddar cheese grated
- 16 grain-free tortillas siete foods brand
- chive cream cheese dipping sauce recipe follows
chive cream cheese dipping sauce
- chive cream cheese dipping sauce:
- 1/2 cup full-fat cream cheese
- 1/2 cup heavy cream
- 1 teaspoon fresh garlic minced
- ¼ teaspoon pink himalayan salt
- 10 turns fresh-cracked black pepper
- 2 teaspoons fresh chives minced
Instructions
- preheat oven to 425 degrees.
- in a large mixing bowl, add all taquito ingredients, minus tortillas and sour cream dipping sauce, and stir well to combine.
- on a large wooden cutting board, add a line of filling down the center of each tortilla, around 1/4 cup per tortilla.
- roll up tortilla snugly, and set aside seam side down.
- drizzle the bottom of a sheet pan with olive oil then add taquitos in an even layer, seam side down. drizzle more olive oil atop.
- bake taquitos for 8 minutes, then delicately flip over. bake an additional 8-10 min until golden on each side.
- while taquitos are baking, make chive cream cheese dipping sauce. whisk all ingredients together in a small bowl until combined.
- seve with chive cream cheese dipping sauce and enjoy!
*watch my full taquito recipe here*
My family loved these! I am wondering if I was supposed to put 1/4 c in each tortilla as the filling only filled about 8 versus the recipe that calls for 16. Regardless they were great!
Hi there Sarah, I’m so happy you loved them. And you are correct, it is 1/4 cup per tortilla. I have updated the recipe and certainly appreciate you bringing it to my attention. I must have had a hiccup when converting my recipes to the new recipe cards like a blogging novice 🙂 Thanks for sticking with me. -Callie
Delicious and so nice to have freezer extras.
thank you, Mary! I have a few left in my freezer so it’s getting to be time for another batch. Thank you for taking the time to comment and rate.
Unbelievably good! These were enjoyed by our whole family (including my 2 year old). I was hoping we would have leftovers to freeze, but we ended up eating them all! haha I will definitely be making these again!
Thank you so much, Melissa! I’m so happy you enjoyed. Gotta love those toddler friendly moments 🙂
These are seriously so good and pretty easy to make! I had used these tortillas before and was not a fan, but by following Callie’s recipe instructions, they are my new favorite thing.
Yay! Thank you so much. I have some filling frozen that I am defrosting to make this week. So happy you love.