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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
freeze??????
Hi Lisa,
Sure, you could freeze these before baking. I hope you love this recipe!
I’m making your double baked cheesy taquitos from your Quick and Cozy cookbook for a large bachelor/bachelorette party. I’m hoping to make some things in advance – can I pre bake it and reheat it in the oven a couple days later? Will the texture stay crispy and delicious?
Hi Michelle,
So sorry, I would not recommend that. You could definitely have them prepped and ready to go, but I wouldn’t pre-bake. Please let me know if I can help in any other way! xx
Excited to make this! Any tips if I wanted to make it a day ahead… Can I put it in the fridge, or the freezer?
Hey Kristen,
Sure, I would make up until baking and keep covered in the fridge. I hope you love this recipe, please let me know if you have any other questions! xx
Loved them! And very easy to put together.
Thanks so much, Holly:) So glad to hear this recipe was a winner! xT
So delicious and ridiculously easy to make!
Hey Debbie,
Fantastic! Thanks so much for trying this recipe and your comment, love to hear it was enjoyed! Have the best weekend:)
If I’m not a big fan of corn tortillas can I sub for flour tortillas?
Hi Jacey,
Flour tortillas will work for you, just note that they will not crisp up like corn tortillas:) I hope you love this recipe! xx
Bravo!!! And easy recipe, but has so many layers of flavor. Delicious.!!!
Thanks so much, Carla! Love to hear this recipe was enjoyed, thanks a lot for making it! Have the best weekend! xx
These were absolutely amazing! They were very easy to make and so delicious! I used pepper jack cheese for a little kick! These were soft on the inside (I added a little more cream cheese than suggested) yet crispy on the outside…clearly, the best of both worlds! My husband and son told me I need to double the recipe next time!! Thanks for the delicious recipe Tieghan…you never fail to impress!
Hey Carlene,
Perfect! Thank you so much for trying this recipe and your comment, so glad it turned out well for you:)
Excellent. The only change that I made was tossing the corn in a little chili powder before using.
Hey Catie,
Awesome! Love to hear that you enjoyed this recipe, thanks for making it and your comment! xT
I have a 3 yo that’s sensitive to spice. We love all your recipes, but I typically have to modify the spice down to suit her. For this one, could I sub out the poblanos for canned green chilies?
Hey Jennifer,
Totally, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
I am looking forward to trying this recipe! Do you recommend any specific brand of salsa Verde? Thank you!
Hey Emily,
I love Frontera brand or Whole Foods 365. Please let me know if you have any other questions! xx
This looks delicious! Any recs on substituting the chicken with something vegetarian? I was thinking of a mix of bell peppers, sweet potato and black beans because your sweet potato tacos have been my favorite dish for years. But would also love to try something else if you have a suggestion!
Hey Eva,
Sure, that combo actually sounds delicious! Please let me know if you give this recipe a try, I hope you love it! xT
Can you add raw chicken to the other ingredients and then cook in a crockpot, then make the taquitos?
Hi Melissa,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Made these for dinner this week and it turned out so well!! (Making leftovers as we speak!) My husband is a picky eater and even he really enjoyed this meal. I’ll be making these over and over.
Hey Dana,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
I made this for a group of friends coming over for a summer dinner swim night. Fun and very easy to make. Everyone LOVED it and I can’t wait to make it again! One bite and everyone was hooked. This is a keeper! A new staple in our home!!
Hey Brenda,
So glad to hear that you enjoyed this recipe, thanks so much for making it and your feedback! xx
If I want to prepare these ahead of time – can I bake once, refrigerate, and then bake a second time with the cheese on top when ready to serve? Or would the taquitos get soggy?
Hi Kathryn,
I wouldn’t recommend that:) I think your best bet would be to full prep the entire recipe and then bake when you want to serve. I hope this helps! xT