Cream Cheese Chicken Taquitos Recipe #SaveALotInsiders

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UPDATE: Giveaway Winners announced at the bottom of this post!

Jamie here! On Sundays after church we’re always in the mood for Mexican food – and these cream cheese chicken taquitos are my guys’ FAVORITE Sunday lunch.  They’re easy to throw together, creamy and crunchy and better for you than the frozen kind.

With the Super Bowl coming up I’m planning to make these the STAR of our football snacking spread.

I like to make a double batch of filling and stick half in a freezer bag for next time.  That way next Sunday I can wake up, pull the bag out of the freezer to thaw and by the time we get home from church all I have to do is roll up the taquitos and stick them in the oven.  (I find I’m much more likely to cook if I can make it as easy as possible on myself.)


These are great to serve with our Easy Summer Salsa Recipe!

Here’s how to make these scrumptious cream cheese chicken taquitos for your next Super Bowl Party, Cinco de Mayo or regular old Sunday afternoon….


First, stop by your local Save-a-Lot for a short list of ingredients – they have super affordable prices on all of these items!

  • Boneless, Skinless Chicken Breasts
  • Cream Cheese
  • Shredded Cheese (I like Cheddar Jack, but any old kind will be fine)
  • Senora Verde Diced Tomatoes with Chiles (Store brand of Ro-tel)
  • Tortillas
  • Cilantro
  • Taco Seasoning Packet
  • Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans


Start by cooking the chicken, and while it cooks mix together diced tomatoes, cream cheese, taco seasoning and a couple tablespoons of the chopped cilantro.  When the chicken is cooked, shred it up and add it to the cream cheese mixture as well.


(NOTE: You can DEFINITELY cook this in the slow cooker instead, just set on high for 3-4 hours with all the ingredients shown above – chicken on the bottom, the rest on top!  I’ve done it this way several times.)



This is where I like to set up a little assembly line – set the stack of tortillas in front of you and spoon in a thin line of filling, sprinkle a tbsp of shredded cheese on top, roll tightly and place on a cookie sheet.




Continue until you’ve filled both cookie sheets and spray with cooking spray.  (this helps them to crisp up in the oven)  I like to get fancy and squeeze a little lime over the top and sprinkle a little sea salt over them – but if that doesn’t float your boat just shove it in the oven and be done!

Bake at 400 for 10 minutes.  

I usually serve our taquitos with a few things to dip them in, like Velveeta dip, refried beans, and salsa.  Everyone has their favorite dipping combo – mine is a pile of refried beans with a little puddle of cheese dip in the middle ;)


If made as directed, this should be enough to feed about 8-12 people (or 4-6 people twice!)  I stretch ours a little bit further by also making rice on the side – we recently found this Vigo Spanish Rice at Save-a-Lot and we LOVE it.  We have it all the time, and the best part – it’s only $1 a bag! (prices may vary by location)


5.0 from 1 reviews
Cream Cheese Chicken Taquitos
2-3 dozen, depending on tortilla size
Easy and delicious cream cheese chicken taquitos are a perfect family appetizer - or make it a meal when served with sides and dips! This recipe makes enough for a crowd, or enough to put half in a freezer bag for the next time you need a quick meal.
  • 3 Boneless, Skinless Chicken Breasts (about 2½ lb)
  • 8 oz Cream Cheese
  • 1 Cup Shredded Cheese
  • Senora Verde Diced Tomatoes with Chiles or Ro-tel
  • 20 - 30 Small Tortillas (Or 2 packs of Large)
  • Small handful of chopped cilantro
  • 1 Taco Seasoning Packet
  • Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans
  1. Preheat oven to 400
  2. In a large skillet, heat a tablespoon of olive oil over medium high heat
  3. Add chicken and cook until no longer pink, then shred
  4. Combine cream cheese, diced tomatoes, cilantro, seasoning
  5. Add shredded chicken and stir well
  6. Spoon a small amount of chicken filling into each tortilla shell
  7. Sprinkle shredded cheese on top
  8. Roll tightly and place on baking sheet
  9. Cook for 10 minutes or until lightly browned on edges
  10. Serve with cheese dip, salsa, etc...



And now for a little treat - Save a Lot is sponsoring a special giveaway exclusively for Time2$ave readers….

You can pretty much get everything you need to make these taquitos for FREE – just enter to win one of TWO $25 Save a Lot Giftcards!  It’s easy to enter – there are 3 options below and each one earns you an extra entry. (Giveaway starts today and ends at midnight on Monday, 1/25.)


a Rafflecopter giveaway

BEST Instant Pot Recipes to Try!


The Instant Pot craze is really taking off – several of my friends have one and for some of them it has CHANGED their life. (Their words – not mine!)

If you are looking to take the “time” out of dinnertime prep – this may be something for you to try!  Of course – once you have your Instant Pot – you’ll need to find some recipes to try out.  We have a whole board dedicated to Instant Pot Recipes – as well as some important tips and tricks (Like how to convert regular or old-school pressure cooker recipes to Instant Pot times, etc…).

healthy instant pot recipes how to choose the right instant pot

Also check out this post full of Healthy Instant Pot Recipes, and some good info on How to Choose the Right Instant Pot.

Here are the BEST Instant Pot recipes we’ve found so far that have good reviews and look delish:

Main Course:

Fall off the Bone Chicken in 30 Minutes

Insta-Chicken (Frozen to Fab in 15 Minutes)

Chicken Marsala

Chicken & Dumplings

Teriyaki Chicken

Chipotle Chicken Black Beans & Rice

Lemon Garlic Chicken

Kung Pao Chicken

Chicken Lo Mein

Chicken & Pesto Penne with Artichoke Hearts

Italian Meatballs in Tomato Sauce

Lasagna Pie

Sloppy Lasagna

Shredded Chicken Tacos

Shredded Beef Enchiladas


Pork Tamales

Pork Carnitas

Pork Sirloin Tip Roast

Root Beer Pulled Pork

Melt in Your Mouth Short Ribs

Shrimp Scampi Paella

Sausage & Peppers

Pork Chops & Cabbage

Beef Stroganoff

French Dip Subs Recipe

Pot Roast

Beef & Broccoli

Soups & Stews:

Beef Stew

Lentil Soup

Chicken & Lentil Soup

Pressure Cooker Beef Stew

Cuban Black Bean Soup

Chicken Enchilada Soup

Chicken Tortilla Soup

Potato Bacon Chowder

Authentic Japanese Ramen

Chicken Noodle Soup

Pressure Cooker Chicken Noodle Soup

Texas Red Chili

8 Minute Chili

Side Dishes:

Creamy Mashed Potatoes

Mashed Potatoes

Crispy Potatoes

Baked Potatoes

French Fries

Baked Sweet Potatoes

Cheesy Potatoes Au Gratin

Macaroni & Cheese

Risotto Bolognese

Spanish Rice

White Rice

Refried Beans

Baked Beans

Mashed Acorn Squash

Stuffed Bell Peppers

Corn on the Cob

Breakfast and Dessert:


Blueberry Jam


Hard Boiled Eggs

Samoa Cheesecake

Delicious Fudgey Brownies



Spaghetti Sauce

Vegetable Stock

Bone Broth


And these awesome tips!

Ultimate Pressure Cooking Time Chart

How to Convert Old Recipes to Electric Pressure Cooker

Pressure Cooking Recipe Converter

How to Cook Beans in a Pressure Cooker

How to Cook Noodles in a Pressure Cooker


If Slow Cooker recipes are more your speed – make sure you check out your Slow Cooker Recipes section!


Roasted Smash Red Potatoes Recipe


When the weather is chilly, this roasted smash red potatoes recipe will warm you right up!  All the smashed edges and skin get crispy and the inside stays soft and buttery – comfort food at it’s best!

I went to visit my mom without the kids recently and she took me to her Saturday farmer’s market in the town square.  It was so nice out and the produce was lovely – and we found these adorable tiny red potatoes that looked PERFECT for a dish I’ve been wanting to try.  I first saw these on the Pioneer Woman’s blog – I love that Ree! – but I tinkered with it a little using what we had on hand.


Here we are admiring some gourds!


And here are those cutie potatoes….  Just wash them off and set them in a pot of salted water to boil for 20 minutes, or until tender enough to slide your fork into the biggest one easily.  Meanwhile, preheat your oven to 450!



Spray a baking sheet with cooking spray and place the potatoes on it.  Drizzle olive oil over the tops, then using a fork or a potato masher, gently smash them down until the skins pop open.  I used my peanut butter cookie method with the fork ;)

They’ll get a little messy, but in the end it won’t matter. (You’ll be plating them with a spatula and eating them with a fork, so how perfect do they really need to be?)



Just for good measure, brush some more olive oil over the craggy tops of each potato.  Let it seep into alllllll the nooks and crannies.



Sprinkle a little sea salt over each potato, then spoon a little parmesan cheese, and follow with rosemary and a little garlic on each as well.  Now they’re ready to go!



Pop these in the oven for about 20 minutes – and then check on them. Depending on the size of your potatoes, they may need a few more minutes to get golden brown.  You want the skin to be crispy and the little crags and points to have a crunch as well.

I hope you and your family enjoy these – and if you’re a potato-fanatic like me, I really think you’ll love these super-cheesy Grilled Potatoes in Foil packets (But you can totally do them in the oven too)


Roasted Smash Red Potatoes Recipe
Side Dish
12 - 18
When the weather is chilly, these roasted smash red potatoes will warm you right up! All the smashed edges and skin get crispy and the inside stays soft and buttery - comfort food at it's best!
  • 12 - 18 Small Red Potatoes
  • Olive Oil
  • Sea Salt
  • Parmesan Cheese
  • Rosemary
  • Garlic
  1. Wash potatoes them and boil in a pot of salted water for 20 minutes, or until tender enough to slide your fork into the biggest one easily.
  2. Meanwhile, preheat your oven to 450
  3. Spray a baking sheet with cooking spray and place the potatoes on it.
  4. Drizzle olive oil over the tops, then using a fork or a potato masher, gently smash them down until the skins pop open.
  5. Brush some more olive oil over the craggy tops of each potato.
  6. Sprinkle a little sea salt over each potato, then spoon a little Parmesan cheese, and follow with rosemary and a little garlic on each as well.
  7. Bake near the top of the oven for about 20 minutes - check on them and put them back in for another 5 if need be. (You want the skin to be crispy and the little crags and points to have a crunch as well.)


Hummingbird Cake Recipe (Most Requested Recipe at Southern Living)

valentines day cake recipes

Here it is, my absolute most favorite cake in the whole wide world.  It’s the most requested recipe at Southern Living, honestly it’s hard to describe in words just how good this cake is!!  If you are looking for the perfect cake recipe, here it is!!  Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake.  Only the frosting requires a mixer, if you make it homemade.

[Read more...]

How to Brine a Turkey for Thanksgiving: 3 Basic Steps

butterball turkey

Yesterday as I was chauffering my kids around town to various events – I caught a segment on NPR where Alton Brown (Host of Iron Chef America) proceeded to tell Melissa Block (Turkey traditionalist) that she was doing her turkey all wrong.

First of all – I love Alton Brown – he’s nerdy and adorable in a crush-worthy high-school science teacher kind of way.  Secondly – I was NOT having any of his guff about turkey traditionalists being wrong.  Don’t baste my turkey?  My grandmother would be ashamed of me!

But somehow, by the end of the episode – he had convinced me to skip my traditional methods for once and try brining my turkey this year. (He’s so darn cuddly and convincing!)  It’s true – I’ve never been  completely wowed with my turkey on Thanksgiving – and according to Alton,

“….you should be wowed. You should be like, oh, my dear Lord, wow, that’s turkey.”

So okay – I want a WOW Turkey.  Show me how to brine Alton!  I’ve spent the last couple days watching YouTube videos about brining a turkey and reading articles on the science of brining – now I’m ready to jump in.

Here are the 3 Basic Steps I’ve learned after researching how to brine a turkey:

[Read more...]

Chicken, Bean & Rice Bowls {SUPER Frugal Family Meal!}

Jamie here, Chicken Bean & Rice Bowls is a back-pocket recipe if I ever had one.  For the weeks when we money is tight, or I’m out of ideas, or our schedule is crazy (so, ya know, a lot of weeks) I pull this trusty recipe out of my back pocket.  It’s a very fugal and yummy way to get dinner on the table fast!
These hearty bowls are packed with protein take only 25 minutes from box to table – my family loves to  have this on Sunday afternoons when we’re watching football.

First of all, you’ll need a little chicken.  What I’m working with today is one grilled chicken breast leftover from a few nights ago, and the remnants of a rotisserie chicken we used earlier in the week.  Grilled, rotisserie, or whatever you have on hand works JUST FINE for this recipe.  You can add as much or little as you want – it’s just serving to beef up your bowl to make it more hearty and provide more servings.

Next you’ll need Zatarain’s Red Beans & Rice.  This goes on sale ALL the time for $1 a box – so like I said – CHEAP!  My family of 6 can take down 3 boxes of Zatarain’s Red Beans & Rice in a sitting.  They go for refills and they eat until the pot is scraped clean.  If your family is smaller and not as voracious – you could definitely get by with 1 or 2 boxes.
Cook the red beans & rice according to the box directions (NOTE: I always put less water than is called for – because it gets too soupy in my opinion) and while it’s cooking, shred or cut your chicken into small chunks.  About 10 minutes out, add the chicken to the pot so it can get warm and soak up some red beans & rice flavor.
When it’s done cooking, set out bowls, shredded cheese and chips (Fritos are the BEST – but all I had today was tortilla chips) and call the family in to load their bowls up however they like.
**Corn would also be a great addition to this recipe, added towards the end of cooking!
The total cost for this meal, assuming shredded cheese is $2, a bag of store-brand chips is $1.50, and you have some leftover chicken on hand, would be about $6.50.  That’s about $1 per person!

Copycat Panera Bread Broccoli Cheese Soup

Panera Broccoli Cheese Soup Final

I was never a fan of Broccoli Cheese Soup until I tried it at Panera. From that first moment I’ve been in love!  I’ve tried several times to recreate the recipe at home unsuccessfully until now. This simple recipe for Copycate Panera Bread broccoli cheese soup comes together perfectly and may even be better than Panera’s (if that’s possible).

The only thing that would make Panera’s better is the fact that it saves me from cooking and cleaning up the mess afterwards. Serve this copycat Panera Broccoli Cheese Soup with a nice crusty loaf of bread and a salad for a fabulous meal.

[Read more...]