Why You’ll Love This Recipe
These taquitos combine a savory blend of flavors and textures, making them a perfect snack or appetizer. The homemade roasted tomatillo salsa verde is a game-changer, offering a fresh and tangy punch that pairs wonderfully with the creamy filling. The taquitos are crispy on the outside and filled with a creamy, cheesy mixture of chicken, corn, and veggies. Whether you’re hosting a party, enjoying a family meal, or looking for a quick dinner, these taquitos hit the mark every time. Bonus: They’re freezer-friendly and easy to customize with your favorite tortillas!
Ingredients
- 4 oz cream cheese, room temperature
- 1 cup cheddar or Mexican cheese blend, shredded
- ½ cup salsa verde (plus more for serving)
- ½ cup plain non-fat Greek yogurt
- ½ cup poblano pepper, diced
- ½ cup green onions, thinly sliced
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼–½ tsp cayenne pepper (optional)
- 1 lime, zest and juice
- 3 cups rotisserie chicken, shredded
- ½ cup frozen corn, thawed
- 16 (6-inch) flour or corn tortillas
- Cooking spray
- Salt and pepper, to taste
- Garnish: Crumbled queso fresco, chopped cilantro, lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Make the Filling: In a large bowl, use a hand mixer to combine cream cheese, shredded cheese, salsa verde, Greek yogurt, poblano peppers, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest, and lime juice. Mix until smooth and well-combined.
- Add Chicken & Corn: Fold in the shredded rotisserie chicken and thawed corn. Season the mixture with salt and pepper to taste.
- Fill & Roll: Spoon about 3 tablespoons of the filling onto each tortilla. Roll the tortillas tightly and place them seam side down on the prepared baking sheet.
- Bake: Lightly spray the taquitos with cooking spray and sprinkle them with salt and pepper. Bake for 15 minutes or until golden brown and bubbling.
- Serve: Serve the taquitos hot with extra salsa verde and garnishes like crumbled queso fresco, chopped cilantro, and lime wedges.
Freezer Tip:
You can freeze unbaked taquitos in a single layer, then transfer them to a freezer-safe bag. To bake, simply add 10–15 minutes to the baking time when cooking from frozen.
Servings and Timing
- Servings: This recipe makes about 16 taquitos (1 taquito per serving).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Variations
- Vegetarian Option: Replace the rotisserie chicken with black beans or cooked quinoa for a hearty, meatless version.
- Spicy Kick: Add diced jalapeños or extra cayenne pepper to the filling for additional heat.
- Dairy-Free: Use dairy-free cream cheese, cheese, and yogurt to make these taquitos completely dairy-free.
Storage/Reheating
- Storage: Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, bake the taquitos in a preheated oven at 375°F for 5–7 minutes or until crispy again. You can also reheat them in the microwave, though they won’t be as crispy.
FAQs
Can I use store-bought salsa verde instead of homemade?
Yes, store-bought salsa verde can be used for convenience. Look for a good-quality brand with minimal added sugars for the best flavor.
Can I make these taquitos ahead of time?
Yes! You can prepare the taquitos and freeze them before baking. Once frozen, bake them directly from the freezer by adding an extra 10-15 minutes to the baking time.
Can I use a different type of cheese for the filling?
Absolutely! You can use Monterey Jack, pepper jack, or any melty cheese you prefer. A combination of cheeses will work well too.
How do I prevent the taquitos from unrolling while baking?
Make sure to roll the taquitos tightly and place them seam-side down on the baking sheet. Lightly spraying them with cooking spray helps to hold the rolls together.
Can I make these taquitos with corn tortillas instead of flour tortillas?
Yes, corn tortillas work great for this recipe! If you use corn tortillas, you may want to warm them slightly before rolling to prevent them from cracking.
How can I make these taquitos spicier?
To make them spicier, add more cayenne pepper to the filling or top the baked taquitos with sliced jalapeños before serving. You can also serve them with a spicy dipping sauce.
Can I use leftover chicken for this recipe?
Yes, leftover chicken from a previous meal works perfectly for this recipe. Just shred it and add it to the filling.
Are these taquitos gluten-free?
If you use gluten-free tortillas, these taquitos can be made gluten-free.
How do I get the taquitos extra crispy?
For extra crispiness, lightly spray the taquitos with cooking spray before baking. You can also broil them for the last 2-3 minutes of baking to get an even crispier texture.
Can I freeze these taquitos after baking?
Yes, you can freeze the baked taquitos. Let them cool completely before freezing in an airtight container or freezer bag. Reheat in the oven at 375°F for about 10 minutes when ready to enjoy.
Conclusion
These Roasted Chicken Verde Taquitos are a delicious and versatile snack or meal that’s perfect for any occasion. With juicy chicken, melted cheese, and a zesty homemade salsa verde filling, they deliver a burst of flavor in every bite. Plus, they’re freezer-friendly and easy to customize, making them a perfect make-ahead dish for busy weeknights or party appetizers. Whether you enjoy them fresh out of the oven or frozen for later, these taquitos are sure to become a family favorite!
Roasted Chicken Verde Taquitos
- Total Time: 30 minutes
- Yield: 16 taquitos (1 taquito per serving)
Description
Roasted Chicken Verde Taquitos are crispy, flavorful rolls filled with a savory mixture of rotisserie chicken, melted cheese, and homemade roasted tomatillo salsa verde. Perfect for any occasion, these taquitos are freezer-friendly and easy to customize.
Ingredients
4 oz cream cheese, room temperature
1 cup cheddar or Mexican cheese blend, shredded
½ cup salsa verde (plus more for serving)
½ cup plain non-fat Greek yogurt
½ cup poblano pepper, diced
½ cup green onions, thinly sliced
¼ cup fresh cilantro, chopped (plus more for garnish)
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼–½ tsp cayenne pepper (optional)
1 lime, zest and juice
3 cups rotisserie chicken, shredded
½ cup frozen corn, thawed
16 (6-inch) flour or corn tortillas
Cooking spray
Salt and pepper, to taste
Garnish: Crumbled queso fresco, chopped cilantro, lime wedges
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, use a hand mixer to combine cream cheese, shredded cheese, salsa verde, Greek yogurt, poblano peppers, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest, and lime juice. Mix until smooth and well-combined.
- Fold in the shredded rotisserie chicken and thawed corn. Season the mixture with salt and pepper to taste.
- Spoon about 3 tablespoons of the filling onto each tortilla. Roll the tortillas tightly and place them seam side down on the prepared baking sheet.
- Lightly spray the taquitos with cooking spray and sprinkle them with salt and pepper. Bake for 15 minutes or until golden brown and bubbling.
- Serve the taquitos hot with extra salsa verde and garnishes like crumbled queso fresco, chopped cilantro, and lime wedges.
Notes
To make these taquitos vegetarian, substitute the rotisserie chicken with black beans or cooked quinoa.
Add diced jalapeños or extra cayenne pepper for more heat.
For a dairy-free version, use dairy-free cream cheese, cheese, and yogurt.
For extra crispiness, lightly spray the taquitos with cooking spray before baking and broil for 2-3 minutes at the end.
If using corn tortillas, warm them slightly before rolling to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 taquito
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
