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Sheet-pan Green Chile Chicken Taquitos. Shredded chicken tossed with a homemade mix of spices, poblano peppers, and smoky salsa verde. It all gets tucked into tortillas and baked until crispy. Then, top these sheet-pan taquitos with cheese and fresh corn and bake once more until melty. Serve with plenty of avocado (of course). This is a delicious twist on a Mexican favorite. It’s so yummy and so easy to create!
Yes, another recipe I’ve been so excited to share—double-baked, crispy, overly cheesy chicken taquitos. These are SO GOOD!
A while back, while creating the newest HBH cookbook, Quick and Cozy, I created a recipe semi-similar to today’s taquitos. Now, I can’t reveal exactly what the recipe is, but it gave me some good inspiration for these taquitos.
When the idea came to mind a few weeks ago, I knew I needed to create it as soon as possible—and definitely while the markets were still bursting with peppers and fresh summer corn.
I made these two weeks before heading to Cleveland and New York. They came out perfect the very first time. This was one of the first recipes I created after the move from our studio space into my personal home to both work and live.
Working from home while we renovate the studio has been a big adjustment in so many ways. My workflow is way out of whack, and photos have been harder for me to nail down and perfect. So, I never loved the photos I originally shot of this recipe.
Now that I’ve gotten slightly better at shooting photos in my home, I decided to remake the recipe again. And all I have to say is, wow, these are even better than I remember. They are so delicious!
Double-baking the taquitos really is the secret. Let me explain.
Here are details
Step 1: mix the chicken
For this recipe, use already-cooked, shredded chicken. I recommend using leftover grilled chicken or a store-bought rotisserie chicken. Toss the chicken with chopped roasted poblano peppers, onion, garlic powder, chili powder, and smoked paprika. Add a bit of cream cheese for some creaminess, then jarred salsa verde and fresh chopped cilantro.
Then mix, mix, mix to distribute the ingredients evenly.
Step 2: warm the tortillas
Do not skip this step. Warming the tortillas either in the microwave or on the stovetop will prevent the corn tortillas from tearing while you are working with them.
My biggest tip is to use fresh corn tortillas. If your tortillas are fresh and warm, they shouldn’t rip while rolling or while baking.
Step 3: roll and bake
Now roll the chicken up into the warm tortillas and arrange them seam-side down on a baking sheet.
Rub each rolled taquito well with olive oil, then bake until crispy.
Step 4: top with cheese + corn and bake again.
Next, top the crispy taquitos with cheese and corn. The key is to bake the taquitos a second time to melt the cheese.
Basically, we’re making taquito nachos!! When the crispy taquitos come out of the oven, they’ll have a layer of melty cheese, just like nachos. It’s so yummy!
Step 5: the toppings
I also love to top these like nachos: with lots of avocado, cilantro, yogurt, and fresh scallions.
The more yummy toppings, the better. Be sure to serve these warm, with melty cheese. They’re the best!
These are simple, but they have so many delicious flavors. Anyone who enjoys Mexican food and a little heat will love this dish!
I always make a side of cilantro rice as well. You can never go wrong with a side of rice!
Looking for other skillet dinners? Here are my favorites:
Easy Skillet Cheesy Green Chile Enchilada Bake
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make these Sheet Pan Crispy Green Chile Chicken Taquitos be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Green Chile Chicken Taquitos
Servings: 6
Calories Per Serving: 378 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups cooked shredded chicken
- 2 ounces cream cheese, at room temperature
- 2 roasted poblano peppers chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt and black pepper
- 1 jar (6 ounce) salsa verde
- 1/2 cup fresh chopped cilantro
- 1 1/2 cups shredded Mexican cheese blend
- 16-20 corn tortillas, warmed
- olive oil for rubbing
- 1 cup fresh corn kernels
- avocado, limes, yogurt, for serving
Instructions
- 1. Preheat the oven to 425° F.2. In a bowl, combine the chicken, cream cheese, poblanos, onion powder, garlic powder, smoked paprika, chili powder, and season with salt and pepper. Add the salsa verde and cilantro and mix everything together. 3. Warm the tortillas in the microwave for 30 seconds to 1 minute until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 12-15 minutes, until crispy all around.4. Scatter the cheese and corn over the taquitos. Bake another 10 minutes until the cheese is melted. 5. Serve the taquitos warm with desired toppings.
This post was originally published on July 22, 2024
Easy to make and it was gobbled up by the family. I love your recipes Tieghan!
Hey Kay,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
Just got a box of Hatch fresh chilis ~ can’t wait to try this! Can I freeze some of them before baking so I’ll have some on hand for later?
Hey Deb,
That’s awesome! Yes, you could totally freeze these! I hope you love this recipe! xT
Yep. Another delicious recipe, thanks Tieghan!
Hey Julie,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xT
I made this tonight and it was fantastic and so flavorful! The whole family gobbled it up! You’re right about warming the tortillas. The first batch I didn’t warm enough and they ripped. The second batch I warmed the stack of tortillas in a towel in the microwave for about 50 seconds as they rolled up perfectly!
Hey Regina,
I appreciate you making this recipe and sharing your feedback! So glad to hear that it turned out well for you! Xx
These were DELICIOUS! So easy to make! And I love that they are NOT FRIED!
Made exactly per instructions….Next time I will leave out the corn as my husband and I were not overly fond of the sweet bits the corn added, otherwise perfection!
Thank you!
Hey there,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:)
I just made this tonight and am SO glad I did! It was a hit with everyone in the family!! So so tasty, so flavorful…absolutely perfect recipe! Thank you, thank you!
Hey Melissa,
Awesome! So glad to hear that you enjoyed this recipe, thanks for making it and your feedback! xx
Made pretty much as written. I also doubled the recipe. I had larger corn tortillas so they ended up somewhere between an enchilada and taquito size. 😁. My husband liked them and so did I. Although I’m a little on the fence about the cream cheese. I can take or leave the cheese and corn on top. It tasted good but made it difficult to pick them up and dip into our individual salsa or guacamole bowls. I used 1/2 Ancho Chili powder and 1/2 regular chili powder. Next time I may try chipotle powder. This could use a little spicing up. I’ll definitely make again but with the proper size tortillas next time.
Hey Dawn,
Happy Sunday! I appreciate you trying this recipe and your comment, so glad to hear it was a hit! x
These were delicious! Definitely making again.
Hey Christine,
Happy Friday!! So glad to hear that this recipe turned out nicely for you, thanks for making it and your feedback! Xx
Fabuloso!! My tortillas cracked a bit but that was on me!!
Glad you enjoyed the recipe, Linda:)
T would you share a chicken recipe in place of the pre-cooked. Thank ya
Hi Brandi,
I like to just use a shredded rotisserie chicken for this recipe. Otherwise, you could just bake some chicken with salt, pepper, and olive oil and any other seasonings that you enjoy. I hope this helps! xT
Ok appreciate you!
The corn and 12 lbs of cheese ruin this recipe. Why are you obsessed with melted cheese?!?!
Who isn’t obsessed with melted cheese? Melted cheese is one of life’s greatest joys.
Amen! And why read a recipe and feel compelled to make a negative comment? Embrace joy in simple pleasure ❣️
Could totally not add as much cheese or the corn if you don’t like that? Why make a comment like that???
Because what’s better than chips salsa & melted cheese? Recipes are guidelines, remember. Grace and kindness, please.
Fabulous!! I subbed two small cans of green chilies for the poblanos to save some time and effort and THESE WERE SO GOOD!! (Also used leftover pork butt instead of chicken but think they’d be just as good with chicken.)
Hey Christy,
Thank you so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
It says a jar of salsa verde (6 oz). I can’t find a 6 oz jar but lots of 16 oz jars. Did you mean 16 oz jar or just to use 6 oz from a jar of salsa? Thanks! Looking forward to trying this!
Hey Christy,
You will just want to use about 6 ounces from a jar if you can only find something larger than that:) I hope you love this recipe, please let me know if you give it a try! xT
Hola
I live in Mexico and love taquitos from the taco stands
But sometimes you just want to stay home and make your own
I was thrilled to come across this recipe
Albeit it’s summer in Puerto Vallarta
I turned on the oven on….imagine
I invited some of my wonderful mexican neighbors over for appies
Brave right
They’ll tell ya in a minute if you honored their cuisine
Of course in a fun and loving way
So there I was sweating it out
The oven
And my food critics
I followed your recipe to a tee
Oh ya
I got clapping hands and Rico Rico muy delicioso
Whew….thanks so much for getting it purfecto for me
Sorry
I didn’t give you any credit
I hope you will forgive me
Hey Lynda,
Happy Monday!! Awww love to hear that this recipe turned out nicely for you. Thanks for making it and your comment! Xx
Lynda, based on your hysterical description of your experience and happy results, I’m definitely making these!
Tieghan, I was definitely interested in making these prior to reading Lynda’s comments. I always trust your recipes completely, but Lynda sealed the deal! 😂
Do you rub both sides of the tortilla with the oil or just the inside?? I’m assuming it would be both??
I have not made this recipe yet but to help maintain pliability of the fragile corn tortilla and to also help it stand up to being twice baked I would rub olive oil on the inside and out taking care to probably use slightly more on the outside as it will be catching more direct heat hope that helps
Hi Sherry,
Yes, go ahead and rub both sides with oil. Please let me know if you have any other questions, I hope you love this recipe! xT
These look delicious and love all the flavors. Could I use flour tortillas?
Flour tortillas would probably turn this dish into more of a quesadilla than taquitos, plus you run the risk of major sogginess. Corn tortillas are most likely best for this recipe.
Most taquitos that are baked start out with a flour tortilla you could make a smaller batch of both to see what fits your taste best at any rate I think flour can get just as crispy since it will be twice baked
Thanks so much, Lisa!! You could use flour tortillas, they just won’t get crispy like the corn tortillas, they will be softer like an enchilada. Please let me know if you give this recipe a try! xT
I used flour tortillas and they crisped up nicely. I left space between them on the baking sheet. Will make this again.
Thanks so much, Maria!!