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Crispy Baked Chicken Taquitos Recipe with Easy Zesty Salsa Verde

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A quick and easy recipe for crispy baked chicken taquitos served with a homemade zesty salsa verde. Perfect for busy weeknights or casual entertaining, these taquitos deliver bold flavor without frying.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro (optional)
  • 12 small corn tortillas
  • Olive oil spray or 2 tablespoons melted butter
  • 1 cup tomatillos, husked and rinsed
  • 1/2 cup fresh cilantro leaves
  • 1 small jalapeño, seeded for mild spice
  • 1/4 cup chopped white onion
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • Water as needed for blending

Instructions

  1. Prepare the Filling (10 minutes): In a mixing bowl, combine shredded chicken, shredded cheddar cheese, chopped onion, minced garlic, cumin, chili powder, salt, pepper, lime juice, and chopped cilantro. Mix thoroughly until evenly distributed.
  2. Warm the Tortillas (5 minutes): Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap in a damp paper towel and microwave for 20 seconds. Keep covered with a clean kitchen towel to stay warm and pliable.
  3. Assemble the Taquitos (15 minutes): Lay a tortilla flat, spoon about 2 tablespoons of the chicken filling along one edge. Roll tightly but gently to avoid tearing. Place seam side down on a baking sheet lined with parchment paper or foil. Repeat with remaining tortillas and filling.
  4. Prepare for Baking (5 minutes): Lightly spray or brush the taquitos with olive oil or melted butter. If available, place taquitos seam side down on a wire rack atop the baking sheet for even crisping.
  5. Bake the Taquitos (20-25 minutes): Preheat oven to 425°F (220°C). Bake taquitos for 20-25 minutes, flipping halfway through until golden brown and crispy.
  6. Make the Salsa Verde (10 minutes): Combine tomatillos, cilantro, jalapeño, onion, garlic, lime juice, and salt in a food processor or blender. Blend until smooth, adding water as needed to reach desired consistency. Adjust salt and lime juice to taste.
  7. Serve Warm: Plate the crispy taquitos with a bowl of zesty salsa verde. Garnish with extra cilantro or lime if desired.

Notes

Warm tortillas before rolling to prevent cracking. Flip taquitos halfway through baking for even crispness. Use a wire rack if possible to allow air circulation. Leftovers reheat best in toaster or conventional oven to maintain crunch. Homemade salsa verde is brighter and more flavorful than store-bought. For dairy-free, omit cheese or use plant-based alternative. For extra smoky flavor, add smoked paprika or chipotle powder to filling.

Nutrition

Keywords: baked chicken taquitos, salsa verde, crispy taquitos, easy Mexican recipe, healthy taquitos, baked taquitos, chicken recipe, quick dinner

Find it online: https://emmaoven.com/crispy-baked-chicken-taquitos-recipe-with-easy-zesty-salsa-verde/