Sheet Pan Green Chile Chicken Taquitos. Shredded chicken tossed with a homemade mix of spices, poblano peppers, and smoky salsa verde. It all gets tucked into tortillas and baked until crispy. Then, top these sheet-pan taquitos with cheese and fresh corn and bake once more until melty. Serve with plenty of avocado (of course). This is a delicious twist on a Mexican favorite. It’s so yummy and so easy to create!
Yes, another recipe I’ve been so excited to share—double-baked, crispy, overly cheesy chicken taquitos. These are SO GOOD!
Double-baking the taquitos really is the secret. Let me explain.
Ingredients:
- 1 1/2 cups cooked shredded chicken
- 2 ounces cream cheese at room temperature
- 2 roasted poblano peppers chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt and black pepper
- 1 jar 6 ounce salsa verde
- 1/2 cup fresh chopped cilantro
- 1 1/2 cups shredded Mexican cheese blend
- 16-20 corn tortillas warmed
- olive oil for rubbing
- 1 cup fresh corn kernels
- avocado limes, yogurt, for serving
Here are details:
Step 1: Mix the chicken.
For this recipe, use already-cooked, shredded chicken. I recommend using leftover grilled chicken or a store-bought rotisserie chicken. Toss the chicken with chopped roasted poblano peppers, onion, garlic powder, chili powder, and smoked paprika. Add a bit of cream cheese for some creaminess, then jarred salsa verde and fresh chopped cilantro.
Then mix, mix, mix to distribute the ingredients evenly.
Step 2: Warm the tortillas.
Do not skip this step. Warming the tortillas either in the microwave or on the stovetop will prevent the corn tortillas from tearing while you are working with them.
My biggest tip is to use fresh corn tortillas. If your tortillas are fresh and warm, they shouldn’t rip while rolling or while baking.
Step 3: Roll and bake.
Now roll the chicken up into the warm tortillas and arrange them seam-side down on a baking sheet.
Rub each rolled taquito well with olive oil, then bake until crispy.
Step 4: Top with cheese + corn and bake again.
Next, top the crispy taquitos with cheese and corn. The key is to bake the taquitos a second time to melt the cheese.
Basically, we’re making taquito nachos!! When the crispy taquitos come out of the oven, they’ll have a layer of melty cheese, just like nachos. It’s so yummy!
Step 5: The toppings.
I also love to top these like nachos: with lots of avocado, cilantro, yogurt, and fresh scallions.
The more yummy toppings, the better. Be sure to serve these warm, with melty cheese. They’re the best!
These are simple, but they have so many delicious flavors. Anyone who enjoys Mexican food and a little heat will love this dish!
I always make a side of cilantro rice as well. You can never go wrong with a side of rice!
More Recipe Suggestions:
Creamy Chicken Poblano and Black Bean Soup
Chicken Stuffed Poblano Peppers
Smoky Brisket-Stuffed Poblano Peppers
Poblano Smoked Gouda Mac and Cheese
Creamy Taco Dip – NorthEast Nosh Recipes
Original Author: Half Baked Harvest
Sheet Pan Green Chile Chicken Taquitos
Equipment
Ingredients
- 1 1/2 cups cooked shredded chicken
- 2 ounces cream cheese at room temperature
- 2 roasted poblano peppers chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt and black pepper
- 1 jar 6 ounce salsa verde
- 1/2 cup fresh chopped cilantro
- 1 1/2 cups shredded Mexican cheese blend
- 16-20 corn tortillas warmed
- olive oil for rubbing
- 1 cup fresh corn kernels
- avocado limes, yogurt, for serving
Instructions
- Preheat the oven to 425° F.
- In a bowl, combine the chicken, cream cheese, poblanos, onion powder, garlic powder, smoked paprika, chili powder, and season with salt and pepper. Add the salsa verde and cilantro and mix everything together.
- Warm the tortillas in the microwave for 30 seconds to 1 minute until pliable.
- On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet.
- Bake for 12-15 minutes, until crispy all around.
- Scatter the cheese and corn over the taquitos. Bake another 10 minutes until the cheese is melted.
- Serve the taquitos warm with desired toppings.
