Roasted Chicken Verde Taquitos

5 from 10 votes

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

Prep Time 30

Cook Time 15

Total Time 45

Servings taquitos

Calories 178kcal

Author Kim Peterson

Equipment

Extra-large, rimmed baking sheet

Ingredients

4 ounces cream cheese , room temperature
1 cup cheddar or Mexican cheese blend , shredded
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.
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.

**Unbaked, assembled taquitos can be frozen. Simply freeze in a single layer on baking sheet then place in a resealable freezer bag for up to 3 months. Bake as instructed above if thawed. If baking from frozen, bake an additional 10-15 minutes until hot.

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