There’s nothing like biting into a warm, crispy taquito straight from the oven, with its golden, crunchy shell and deliciously spiced filling. Taquitos are one of those comforting dishes that feel like a warm hug—perfect for busy weeknights, game days, or even as an appetizer for a crowd. This recipe for Green Chile Chicken Taquitos is a personal favorite, combining tender chicken, tangy green chiles, and melty cheese, all wrapped up in a crunchy tortilla. It’s the kind of meal that brings people together, whether it’s a cozy family dinner or a gathering of friends.
Growing up, taquitos were a regular feature at family dinners and celebrations, and they were always a hit. There’s something about their portable, handheld nature that’s just so fun to eat. What I love about this recipe is how easy it is to make and how much flavor you can pack into such a small package. Plus, these are baked instead of fried, so you get all the crispiness without the extra oil—healthier but just as satisfying. Let’s dive into this recipe that’s bound to become a staple in your kitchen, too!
Why You’ll Love This Recipe
- Family-Friendly: These taquitos are mild enough for kids but flavorful enough to satisfy adults.
- Quick and Easy: Perfect for those nights when you need dinner on the table fast.
- Great for Meal Prep: They reheat beautifully, making them an excellent choice for leftovers or packed lunches.
- Customizable: You can tweak the filling to suit your family’s tastes or use up what you have on hand.
- Healthier Alternative: Since these are baked, they’re lighter than traditional fried taquitos.
Ingredients You’ll Need
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder (optional, for a little heat)
- 1/4 cup cream cheese, softened
- 1/4 cup plain Greek yogurt or sour cream
- 10–12 small corn or flour tortillas
- Olive oil spray (or a light drizzle of olive oil)
- Kosher salt, to taste
How to Make Green Chile Chicken Taquitos
Step-By-Step Instructions
- Prepare the Filling:
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the shredded chicken, shredded cheese, diced green chiles, cumin, smoked paprika, garlic powder, onion powder, chili powder (if using), cream cheese, and Greek yogurt. Mix everything together until well blended and creamy. The filling should be flavorful and slightly sticky, making it easy to roll. - Warm the Tortillas:
To make rolling easier and prevent the tortillas from cracking, warm them briefly. You can wrap them in a damp paper towel and microwave for 20–30 seconds, or heat them in a dry skillet for a few seconds on each side. - Assemble the Taquitos:
Place 2–3 tablespoons of the chicken mixture along one edge of a tortilla, then roll it up tightly. Place the rolled taquito seam-side down on the prepared baking sheet to keep it from unraveling. Repeat with the remaining filling and tortillas. - Brush or Spray with Oil:
Lightly spray or brush the tops of the taquitos with olive oil. This helps them crisp up beautifully in the oven. Sprinkle a pinch of kosher salt over the top for extra flavor. - Bake to Crispy Perfection:
Bake the taquitos in the preheated oven for 15–20 minutes, or until they are golden brown and crispy. Flip them halfway through to ensure even browning. - Serve and Enjoy:
Remove the taquitos from the oven and let them cool slightly before serving. Pair them with your favorite dips like salsa, guacamole, or a dollop of sour cream.
Helpful Tips
- Use Rotisserie Chicken for Convenience: If you’re short on time, rotisserie chicken is a lifesaver and works perfectly for this recipe.
- Cheese Options: While cheddar or Monterey Jack are great, feel free to experiment with queso fresco or pepper jack for a spicier kick.
- Make Them Ahead: You can assemble the taquitos ahead of time and refrigerate them until you’re ready to bake. Just add an extra minute or two to the baking time.
- Reheating Tips: Leftovers? No problem! Reheat them in the oven at 375°F (190°C) for 8–10 minutes to restore their crispiness.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (10–12 taquitos)
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Family-Friendly
Notes
- If you’re looking for gluten-free options, use corn tortillas instead of flour tortillas. Just make sure they’re pliable enough to roll easily.
- Add some chopped fresh cilantro or a squeeze of lime juice to the filling for an extra burst of flavor.
- For a vegetarian twist, swap the chicken for black beans or roasted sweet potatoes.
Nutritional Information (Per Serving)
Approximate values per two taquitos:
- Calories: 230
- Protein: 15g
- Carbs: 15g
- Fat: 10g
Frequently Asked Questions
Can I freeze these taquitos?
Yes! These taquitos freeze beautifully. Assemble them as directed but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When ready to eat, bake from frozen at 425°F (220°C) for 20–25 minutes.
What dips pair well with taquitos?
Salsa, guacamole, sour cream, or even a zesty ranch dip are all fantastic options. You can also try a homemade cilantro-lime crema for a fresh and tangy accompaniment.
Can I make this dairy-free?
Absolutely! Use dairy-free cheese and swap the cream cheese and yogurt for plant-based alternatives.
Storage Instructions
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for 8–10 minutes, or warm them in an air fryer for a few minutes. Avoid microwaving if possible, as it can make the tortillas soggy.
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Conclusion
Green Chile Chicken Taquitos are the perfect combination of crispy, cheesy, and flavorful. Whether you’re feeding a crowd or just making dinner for the family, this recipe is sure to become a regular in your rotation. They’re easy, delicious, and endlessly customizable—what’s not to love? Make a batch tonight and watch them disappear from the plate in no time!
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Crispy Baked Green Chile Chicken Taquitos
Description
There’s nothing like biting into a warm, crispy taquito straight from the oven, with its golden, crunchy shell and deliciously spiced filling. Taquitos are one of those comforting dishes that feel like a warm hug—perfect for busy weeknights, game days, or even as an appetizer for a crowd. This recipe for Green Chile Chicken Taquitos is a personal favorite, combining tender chicken, tangy green chiles, and melty cheese, all wrapped up in a crunchy tortilla. It’s the kind of meal that brings people together, whether it’s a cozy family dinner or a gathering of friends.
Growing up, taquitos were a regular feature at family dinners and celebrations, and they were always a hit. There’s something about their portable, handheld nature that’s just so fun to eat. What I love about this recipe is how easy it is to make and how much flavor you can pack into such a small package. Plus, these are baked instead of fried, so you get all the crispiness without the extra oil—healthier but just as satisfying. Let’s dive into this recipe that’s bound to become a staple in your kitchen, too!
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder (optional, for a little heat)
- 1/4 cup cream cheese, softened
- 1/4 cup plain Greek yogurt or sour cream
- 10–12 small corn or flour tortillas
- Olive oil spray (or a light drizzle of olive oil)
- Kosher salt, to taste
Instructions
- Prepare the Filling:
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the shredded chicken, shredded cheese, diced green chiles, cumin, smoked paprika, garlic powder, onion powder, chili powder (if using), cream cheese, and Greek yogurt. Mix everything together until well blended and creamy. The filling should be flavorful and slightly sticky, making it easy to roll. - Warm the Tortillas:
To make rolling easier and prevent the tortillas from cracking, warm them briefly. You can wrap them in a damp paper towel and microwave for 20–30 seconds, or heat them in a dry skillet for a few seconds on each side. - Assemble the Taquitos:
Place 2–3 tablespoons of the chicken mixture along one edge of a tortilla, then roll it up tightly. Place the rolled taquito seam-side down on the prepared baking sheet to keep it from unraveling. Repeat with the remaining filling and tortillas. - Brush or Spray with Oil:
Lightly spray or brush the tops of the taquitos with olive oil. This helps them crisp up beautifully in the oven. Sprinkle a pinch of kosher salt over the top for extra flavor. - Bake to Crispy Perfection:
Bake the taquitos in the preheated oven for 15–20 minutes, or until they are golden brown and crispy. Flip them halfway through to ensure even browning. - Serve and Enjoy:
Remove the taquitos from the oven and let them cool slightly before serving. Pair them with your favorite dips like salsa, guacamole, or a dollop of sour cream.
Notes
- If you’re looking for gluten-free options, use corn tortillas instead of flour tortillas. Just make sure they’re pliable enough to roll easily.
- Add some chopped fresh cilantro or a squeeze of lime juice to the filling for an extra burst of flavor.
- For a vegetarian twist, swap the chicken for black beans or roasted sweet potatoes.
