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–+ servings
Sheet Pan Green Chile Chicken Taquitos.

Crispy Sheet Pan Green Chile Chicken Taquitos to Savor

Delicious and quick Sheet Pan Green Chile Chicken Taquitos, perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 taquitos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Use leftover or rotisserie chicken for convenience.
  • 8 oz Cream Cheese Can substitute with sour cream or Greek yogurt.
  • 2 each Roasted Poblano Peppers Fresh or jarred; opt for jalapeños for extra heat.
  • 1 teaspoon Onion Powder Replace with 1 tablespoon finely chopped fresh onion for better texture.
  • 1 teaspoon Garlic Powder Fresh minced garlic (1-2 cloves) can be used.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for milder flavor.
  • 1 teaspoon Chili Powder Adjust according to taste; cayenne can be substituted.
  • 1 teaspoon Salt Be generous for optimal flavor.
  • 1 teaspoon Black Pepper Essential for seasoning.
  • 1/2 cup Salsa Verde Homemade or store-bought works fine.
  • 1/4 cup Fresh Chopped Cilantro Optional; omit if not a fan of fresh herbs.
For the Tacos
  • 8 each Corn Tortillas Fresh provides the best texture, flour can be an alternative.
  • 2 tablespoons Olive Oil Spray oil can ease application.
For Toppings
  • 1 cup Shredded Mexican Cheese Blend Can substitute with cheddar or Monterey Jack.
  • 1/2 cup Fresh Corn Kernels Add sweetness; diced tomatoes or black beans also good.
  • 1 each Avocado Serve on the side for added creaminess.
  • 2 each Limes Cut into wedges for serving.
  • 1/2 cup Yogurt Serve on the side for added flavor.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Microwave

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Combine cooked shredded chicken, cream cheese, poblano peppers, onion powder, garlic powder, smoked paprika, chili powder, salt, black pepper, salsa verde, and chopped cilantro in a large mixing bowl. Stir until well blended.
  3. Warm the corn tortillas in the microwave for 30-60 seconds until pliable.
  4. Rub each warmed tortilla lightly with olive oil. Place about 2 tablespoons of the filling in the center of each tortilla and roll it tightly, seam down. Arrange on the prepared baking sheet.
  5. Bake for 12-15 minutes until golden brown and crispy.
  6. Sprinkle shredded cheese and corn over the taquitos, then bake for an additional 10 minutes to melt the cheese.
  7. Serve warm with toppings like avocado, cilantro, yogurt, and lime wedges.

Nutrition

Serving: 1taquitoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container. Reheat in the oven for optimal crispiness. Customize the filling as desired.

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