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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.
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
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Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
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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.
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Fold in chicken and corn. Season to taste with salt and pepper.
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Fill each tortilla with about 3 heaping tablespoons of chicken filling, and roll up.
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Place the taquitos seam side down on prepared baking sheet and spray them with cooking spray. Sprinkle with salt and pepper.
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Bake 15 minutes in preheated oven or until the tortillas are lightly browned and cheese is bubbling at the ends.
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Serve hot with extra salsa verde and suggested garnishes as desired.
Notes
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