Baked Cheesy Cuban Chicken Taquitos
Baked on a sheet pan until crispy...a delicious twist on a Mexican favorite with a bit of Cuban flavor!
Servings: 6
Calories: 515kcal
Ingredients
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano or green bell pepper, chopped
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper, use more or less to taste
- salt and black pepper
- 2 tablespoons chopped pepperoncini
- 2 cups red enchilada sauce
- 16 (6-inch) corn tortillas, warmed
- olive oil for coating
- 2 cups shredded Swiss cheese
- 1 cup shredded pepper jack cheese
- 2 avocados chopped or sliced
- Greek yogurt, limes, and sea salt, for serving
Pineapple Salsa
- 1 jalapeño, seeded if desired, and chopped
- 2 cups diced pineapple
- 1/2 cup cilantro chopped
- 1/4 cup lime juice
Instructions
- 1. Preheat the oven to 425°F.2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.6. To make the salsa, combine all ingredients in a bowl. 7. Top with avocado, yogurt, and salsa.
Nutrition
Calories: 515kcal
