Roasted Chicken Verde Taquitos

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Roasted Chicken Verde Taquitos!! 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 your own taquitos, you’ll walk right by those frozen boxes in the the grocery store. These must-have snacks are freezer-friendly so you always have them on hand.

These taquitos along with the salsa verde were on the menu over the weekend as we watched March Madness. Throughout the year this is one of the most visited pages on the blog so I thought it deserved some updated photos. And let’s just say the gang couldn’t wait for me to stop shooting.?

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Roasted Chicken 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 frozen!

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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 best.

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.

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 are perfect for the Final Four this weekend and whenever there’s a craving. Enjoy!

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Be sure to check out these other super delish snacking recipes!

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5 from 4 votes

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.
Course Appetizer, Main Course, Snack
Cuisine Mexican
Keyword game day food, salsa verde, taquitos
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
  • 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, combine cream cheese, shredded cheese, salsa verde, yogurt, poblano pepper, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest and juice. 
  • Whisk or whip with an electric mixer until smooth. 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 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 or until the tortillas are lightly browned and cheese is bubbling at the ends. Serve hot with extra salsa verde and suggested garnishes if desired.

Notes

*Use whichever type of tortillas you prefer.

7 Comments

  1. 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!

  2. 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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