Sheet Pan Green Chile Chicken Taquitos

There’s something about taquitos that instantly feels festive, crunchy, and oh-so-satisfying. Imagine biting into a golden, crispy tortilla wrapped around creamy, flavorful chicken with a kick of roasted poblano peppers and gooey melted cheese. These Sheet Pan Green Chile Chicken Taquitos are all that and more—easy to make, baked on a single pan, and loaded with bold flavors that will make your taste buds dance. Trust me, once you try these, they’ll become a weekly go-to for dinners or game-day snacks.

This recipe combines tender shredded chicken with cream cheese, roasted poblanos, Mexican spices, and a little salsa verde magic. Rolled into corn tortillas and baked until crisp, they’re a healthier, less-fussy alternative to deep-fried taquitos. Serve them with fresh avocado, lime wedges, or a dollop of yogurt for an irresistible, colorful plate.

Recipe Origin:
Inspired by classic Mexican taquitos, this recipe was designed for simplicity and bold flavor. By baking them on a sheet pan, we cut down on oil and cleanup while still achieving that satisfying crispiness. The addition of roasted green chiles gives them a smoky, mildly spicy edge that’s balanced perfectly with creamy cheese and tender chicken.

Kitchen Tools You’ll Need:

• Large mixing bowl
• Baking sheet or sheet pan
• Parchment paper or silicone baking mat
• Spoon or spatula
• Knife and cutting board
• Aluminum foil (optional for easier cleanup)

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Why You’ll Love Sheet Pan Green Chile Chicken Taquitos
These taquitos are more than just crispy rolled tortillas—they’re a full flavor experience, and here’s why you’ll adore them:

Quick & Easy: With pre-cooked shredded chicken, this recipe comes together in no time.

One-Pan Magic: Bake 16–20 taquitos on a single sheet pan—less fuss, more flavor.

Bold Flavors: Roasted poblano peppers, salsa verde, and Mexican cheese create a taste explosion in every bite.

Customizable: Spice it up or down, swap cheese, or add extra veggies to suit your taste.

Healthy-ish Comfort: Oven-baked instead of fried, these taquitos are lighter but still crave-worthy.

Chef’s Pro Tips for Perfect Results:

• Warm tortillas slightly before rolling to prevent cracking.
• Don’t overfill each taquito to keep them from bursting during baking.
• Press gently on the rolled taquitos with a spatula to ensure they hold together.
• Use a mix of Mexican cheese blend for that perfect gooey melt.

Ingredients in Sheet Pan Green Chile Chicken Taquitos
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Shredded Chicken: Tender, pre-cooked chicken is the star, soaking up all the creamy, spicy flavors.

Cream Cheese: Adds richness and creaminess to balance the roasted chiles.

Roasted Poblano Peppers: Smoky, mild heat that adds depth to the filling.

Spices: Onion powder, garlic powder, smoked paprika, chili powder, salt, and pepper for bold, layered flavor.

Salsa Verde: Bright, tangy, and slightly spicy, it enhances the chicken mixture.

Fresh Cilantro: Adds freshness and herbal brightness.

Mexican Cheese Blend: Gooey, melty cheese that pulls the taquitos together.

Corn Tortillas: The perfect handheld vessel for the flavorful filling.

Olive Oil: Lightly brushed to help them crisp up in the oven.

Fresh Corn Kernels: Adds a subtle sweetness and texture contrast.

Optional Toppings: Avocado, lime wedges, and yogurt for serving.

Instructions
Let’s make these irresistible taquitos step by step:

Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Filling: In a large bowl, combine shredded chicken, cream cheese, roasted poblano peppers, onion powder, garlic powder, smoked paprika, chili powder, salt, pepper, salsa verde, fresh cilantro, shredded cheese, and corn kernels. Mix until creamy and well-combined.

Warm Tortillas: Gently warm tortillas in the microwave for 20–30 seconds or in a dry skillet to make them pliable.

Assemble Taquitos: Spoon a few tablespoons of the chicken mixture onto each tortilla, then roll tightly. Place seam side down on the prepared baking sheet. Brush or spray lightly with olive oil for crispiness.

Bake to Perfection: Bake for 15–20 minutes, turning halfway if desired, until tortillas are golden and crispy.

Serve and Enjoy: Plate taquitos with slices of avocado, a squeeze of lime, and a dollop of yogurt for extra creaminess. Garnish with additional cilantro if desired.

Nutrition Facts
Servings: 16–20 taquitos
Calories per serving: ~180 (estimate, varies with toppings and tortilla size)

Preparation Time
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes

How to Serve Sheet Pan Green Chile Chicken Taquitos
These taquitos are versatile and perfect for a variety of occasions:

Appetizer or Snack: Serve with dipping sauces like salsa, guacamole, or sour cream.

Family Dinner: Pair with a fresh side salad or Mexican rice for a complete meal.

Game Day or Party Food: Easy to pick up and eat—perfect for entertaining.

Lunchbox Friendly: Pack a few taquitos with fresh veggies for a portable lunch.

Make-Ahead and Storage Tips

• Assemble taquitos ahead of time, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven for 5–10 minutes to restore crispiness.

Variations to Try:

• Swap chicken for shredded turkey or beef.
• Add diced bell peppers, black beans, or zucchini for extra veggies.
• Use pepper jack cheese for an extra spicy kick.
• Make mini taquitos for bite-sized appetizers.

Additional Tips

• Avoid overfilling tortillas to prevent bursting.
• Lightly brush with olive oil to enhance crispiness without deep frying.
• Fresh cilantro sprinkled on top just before serving adds a bright, herbal finish.
• Serve with a variety of dipping sauces to cater to different flavor preferences.

FAQ Section

Q1: Can I make these gluten-free?
A1: Yes, just use certified gluten-free corn tortillas.

Q2: Can I use leftover rotisserie chicken?
A2: Absolutely! Shredded rotisserie chicken works perfectly.

Q3: Can these be frozen?
A3: Yes! Freeze baked or unbaked taquitos in an airtight container for up to 2 months. Reheat in the oven until crispy.

Q4: How spicy are these taquitos?
A4: Mild to medium. Adjust by adding extra chili powder or using hotter peppers.

Q5: Can I make them ahead of time?
A5: Yes, assemble and refrigerate up to 24 hours before baking.

Q6: Can I bake without brushing oil?
A6: You can, but brushing with olive oil helps achieve a golden, crispy exterior.

Q7: Can I add beans to the filling?
A7: Yes, black beans or pinto beans make a great addition.

Q8: Are these kid-friendly?
A8: Absolutely! Mildly seasoned and easy to eat with hands.

Q9: Can I use flour tortillas?
A9: You can, but corn tortillas give the authentic texture and flavor.

Q10: Can I make them spicier?
A10: Yes, add diced jalapeños, hot sauce, or more chili powder to the filling.

Conclusion
Sheet Pan Green Chile Chicken Taquitos are the perfect combination of crispy, creamy, smoky, and cheesy. Oven-baked for convenience and loaded with bold flavors, they make a fun dinner, snack, or party treat. With easy assembly, simple ingredients, and endless topping options, these taquitos are sure to become a favorite in your recipe rotation. So grab a sheet pan, roll up some chicken, and bake your way to taquito perfection!

See how to make these crispy, flavorful taquitos: