Roasted Chicken Verde Taquitos

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Happy weekend, gang! Just wanted to remind you guys of these Roasted Chicken Verde Taquitos as you plan your Super Bowl menu! Tender rotisserie chicken, bubbling Mexican cheese, poblano pepper, green onion, corn, and spices come together with a super easy and flavorful Roasted Tomatillo Salsa Verde. Once you make these, you’ll walk right by those frozen boxes in the the grocery store. They’re must-have snacks that are freezer-friendly so you’ll always have them on hand.

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Roasted Chicken Verde Taquitos | giveitsomethyme.com – Full of tender rotisserie chicken, bubbling mexican cheese, salsa verde, veggies and spices! Perfect for game days!

How to Make Homemade Salsa Verde & Taquitos

You can certainly buy the jarred stuff, but what will make your taquitos stand out above the rest is this simple, homemade salsa verde. Roasting the tomatillos, peppers, onion, and garlic bring out natural caramelized sugars to balance the heat. The beauty of this, too, is it can be made days in advance and even frozen.😊

Roasted Tomatillo Salsa Verde - this quick and easy recipe has a sweet, spicy flare that's more than an amazing chip dip. You'll want to put it on everything!

When it comes to the tortillas, I’ll use a variety. The kids prefer flour, but I like the flour/corn blend and gluten-free almond flour tortillas the best. The cassava/coconut flour ones were just okay in our opinion. But by all means use what your gang likes most.

Variety of Tortillas

The filling is a just a one-bowl mixture that’s a cinch to combine. I’ve found straight up corn tortillas to be the most challenging to work with. They tend to crack whereas the ones mentioned above hold their shape better.

Filling on Tortilla

Once rolled up, you can either freeze them or pop ’em right in the oven for about 15 minutes, then watch your gang make them disappear. These Roasted Chicken Verde Taquitos are perfect for game day snacking and whenever there’s a craving. Cheers, friends! xx, Kim

Roasted Chicken Verde Taquitos | giveitsomethyme.com – Full of tender rotisserie chicken, bubbling mexican cheese, salsa verde, veggies and spices! Perfect for game days!

More Delish Snacking Recipes to Try!

French Onion Smashed Potato Bites

Baked Sweet Potato Chips w/ Avocado Lime Whip

Hot Cheesy Crab Dip

Buffalo BBQ Chicken Meatballs

Cheesy Prosciutto Puff Pastry Twists

Roasted Chicken Verde Taquitos | giveitsomethyme.com – Full of tender rotisserie chicken, bubbling mexican cheese, salsa verde, veggies and spices! Perfect for game days! #taquitos #chickentaquitos #chickentaquitosbaked #easytaquitoschicken #bakedtaquitos #mexicantaquitos #mexicanfood #superbowlfood #gamedaysnacks #gamedayappetizers #roastedtaquitos #salsaverde #giveitsomethyme

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Roasted Chicken Verde Taquitos | giveitsomethyme.com – full of tender rotisserie chicken, bubbling mexican cheese, salsa verde, poblano pepper, green onion, corn, and spices! #taquitos #chickentaquitos #chickentaquitosrecipe #chickentaquitosbaked #easytaquitoschicken #bakedtaquitos #mexicantaquitos #mexicantaquitoschicken #gamedaysnacks #gamedayappetizers #bakedtaquitoschicken #roastedtaquitos #salsaverde #giveitsomethyme

Roasted Chicken Verde Taquitos

These tasty Roasted Chicken Verde Taquitos have tender rotisserie chicken, creamy cheese, poblano pepper, green onion, corn, spices and super flavorful Roasted Tomatillo Salsa Verde.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 16 taquitos
Author: Kim Peterson

Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 cup shredded cheddar or Mexican cheese blend
  • ½ cup salsa verde, plus more when serving (homemade or store-bought)
  • 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 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼-½ teaspoon 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
  • Garnish: crumbled queso fresco, chopped cilantro, lime wedges

Instructions

  • Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
  • In a large bowl, using a hand mixer mix together the cream cheese, shredded cheese, salsa verde, yogurt, poblano pepper, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest and juice until well combined.
  • Fold in chicken and corn. Season to taste with salt and pepper.
  • Fill each tortilla with about 3 heaping tablespoons of chicken filling, and roll up.
  • Place the taquitos seam side down on prepared baking sheet and spray them with cooking spray. Sprinkle with salt and pepper. (Taquitos can be frozen at this point. Freeze in a single layer on baking sheet then place in a plastic freezer bag for up to 3 months. Thaw before baking.)
  • Bake 15 minutes in preheated oven or until the tortillas are lightly browned and cheese is bubbling at the ends.
  • Serve hot with extra salsa verde and suggested garnishes as desired.

Notes

*Use whichever type of tortillas you prefer.
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*Republished post with updated photos.

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8 Comments

  1. We rarely eat taquitos (As well as quesadillas, tacos, fajita etc – I still don’t know the difference between most of them!) But I must admit these taquitos look and sound splendid. Chicken, salsa verde, and lots of cheese – what not to love about it?

  2. These are amazing and so easy to make.
    I have made these several times and keep them in the freezer.
    My guests rave about them!

  3. We don’t eat tortillas that often (Well last time this happened two or three years ago haha), so I wasn’t aware there are so many versions of it. Almond flour sounds really interesting. And they should develop a buckwheat tortilla just for me. Needless to say, you’ve created beautiful tortillas, hearty and earthy.

    1. Thanks so much Ben! I haven’t seen buckwheat tortillas but will keep my eye out for them! I really enjoyed the almond flour ones. Hope you give them a try!

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