Roasted Chicken Verde Taquitos

Why You’ll Love This Recipe

These taquitos combine the crunch of baked tortillas with the richness of a creamy chicken filling. They’re healthier than fried versions yet just as satisfying, thanks to a light spray of oil before baking. The salsa verde gives a burst of freshness that balances the creaminess, while poblano peppers and corn add texture and subtle sweetness. Easy to prepare ahead and freezer-friendly, these taquitos are perfect for game day, family dinners, or a quick make-ahead meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, use a hand mixer to combine cream cheese, shredded cheese, salsa verde, yogurt, poblano, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest, and lime juice.

3. Fold in the shredded chicken and corn. Season with salt and pepper.

4. Spoon about 3 tablespoons of filling into each tortilla. Roll tightly and place seam side down on the baking sheet.

5. Spray lightly with cooking spray and sprinkle with salt and pepper.

6. Bake for 15 minutes, or until golden and crispy.

7. Serve hot with extra salsa verde, queso fresco, cilantro, and lime wedges.

Servings and timing

• Servings: 16 taquitos

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Swap chicken for turkey.

• Use black beans or sweet potatoes instead of corn for a vegetarian option.

• Add diced jalapeños for extra spice.

• Substitute flour tortillas with corn tortillas for a gluten-free version.

• Try a different salsa—like pineapple-serrano or avocado-lime—for a new twist.

Storage/Reheating

• Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes until crispy.

• Freeze unbaked taquitos in a single layer, then transfer to a freezer bag. Bake straight from frozen, adding 10–15 minutes to the cook time.

FAQs

Can I make these taquitos ahead of time?

Yes, assemble them and refrigerate for up to 24 hours before baking.

Can I freeze baked taquitos?

Yes, cool completely, then freeze. Reheat in the oven until warmed through.

Do I have to use rotisserie chicken?

No, you can use any cooked shredded chicken or even leftover turkey.

Can I make these vegetarian?

Yes, replace the chicken with beans, roasted vegetables, or plant-based protein.

Do flour or corn tortillas work better?

Both work—flour tortillas roll more easily, while corn tortillas offer authentic flavor.

How do I prevent corn tortillas from cracking?

Warm them in a skillet or microwave wrapped in a damp towel before filling.

Can I air-fry these taquitos instead of baking?

Yes, cook at 400°F for 8–10 minutes, flipping halfway for even crispiness.

Can I make my own salsa verde?

Definitely—roast tomatillos, garlic, and peppers, then blend with cilantro and lime.

How spicy are these taquitos?

They’re mild, but you can adjust heat with more cayenne or added jalapeños.

What side dishes go well with taquitos?

Try Mexican rice, refried beans, or a fresh salad with lime dressing.

Conclusion

Roasted chicken verde taquitos are crispy, cheesy, and packed with bold flavors that make them irresistible. Whether baked fresh, pulled from the freezer, or paired with a homemade salsa verde, they’re a versatile dish that works as an appetizer, snack, or main meal. Easy to make, endlessly customizable, and always a crowd-pleaser—these taquitos are sure to become a go-to favorite in your kitchen.

Roasted Chicken Verde Taquitos

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 taquitos
• Category: Dinner/Snack
• Method: Baking
• Cuisine: Mexican

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Description

Crispy, cheesy roasted chicken verde taquitos loaded with juicy rotisserie chicken, poblano peppers, corn, and a tangy roasted tomatillo salsa verde. Perfect as a snack, appetizer, or weeknight dinner with bold, zesty flavors.

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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

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Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, use a hand mixer to combine cream cheese, shredded cheese, salsa verde, yogurt, poblano, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest, and lime juice.
3. Fold in the shredded chicken and corn. Season with salt and pepper.
4. Spoon about 3 tablespoons of filling into each tortilla. Roll tightly and place seam side down on the baking sheet.
5. Spray lightly with cooking spray and sprinkle with salt and pepper.
6. Bake for 15 minutes, or until golden and crispy.
7. Serve hot with extra salsa verde, queso fresco, cilantro, and lime wedges.

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Notes

Swap chicken for turkey, beef.

Use black beans or sweet potatoes instead of corn for a vegetarian option.

Add diced jalapeños for extra spice.

Substitute flour tortillas with corn tortillas for a gluten-free version.

Try a different salsa, like pineapple-serrano or avocado-lime.

Assemble ahead and refrigerate for up to 24 hours before baking.

Freeze unbaked taquitos in a single layer and bake straight from frozen, adding 10–15 minutes to the cook time.

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Nutrition

• Serving Size: 2 taquitos
• Calories: 280
• Sugar: 2g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 55mg