Sheet Pan Green Chile Chicken Taquitos
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!
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.
Tried this recipe?Let us know how it was!