Green Chile Chicken Taquitos

A delicious twist on a Mexican favorite - so yummy and so easy to create!

⏱ 45 min 🔨 Prep 20min 🔥 Cook 25min 📊 Medium 🍽 6 servings 👁 6
Green Chile Chicken Taquitos

Ingredients

6 servings

Instructions

  1. 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.
Chicken & Poultry sheet pantaquitosunder one houramericanmexican

Nutrition per serving

378kcal

💰 Cost Estimate

Total Ingredients
$2604.00
Per Serving
$434.00/serving
🏠 Savings
~$5208.00 vs buying!
📋 Price Breakdown (73% ingredients detected)
IngredientAmountSubtotal
cooked shredded chicken 0.5 cups $44.00
cream cheese 2 oz $84.00
roasted poblano peppers chopped 2 $883.00
onion powder 1 tsp $7.00
garlic powder 1 tsp $7.00
smoked paprika 1 tsp $49.00
chili powder 1 tsp $18.00
salt and black pepper - -
jar 1 -
fresh chopped cilantro 0.5 cup $235.00
shredded Mexican cheese blend 0.5 cups $66.00
-20 corn tortillas 16 $1117.00
olive oil - -
fresh corn kernels 1 cup $94.00
avocado - -

*Estimated market prices, may vary by region

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🍳

Green Chile Chicken Taquitos

Ingredients:
  • 1 1/2 cups cooked shredded chicken
  • 2 oz cream cheese, at room temperature
  • 2 roasted poblano peppers chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp 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

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