Description
Flavor-packed baked chicken taquitos stuffed with shredded chicken, salsa verde, and cheese. Coated in spiced panko crumbs for the perfect crunch and served with a zesty lime-cilantro crema.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken
- 8 small corn tortillas (6-inch)
- 1 cup shredded Monterey Jack cheese
Salsa Filling
- 1/2 cup salsa verde
- 2 tbsp chopped cilantro
- 1 tsp lime zest
Crisp Coating
- 1 cup panko breadcrumbs
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Cooking spray or 2 tbsp olive oil
Lime-Cilantro Crema (optional)
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Salt to taste
Instructions
- Mix chicken, salsa verde, cheese, cilantro, and lime zest in a bowl.
- Warm tortillas and fill with mixture; roll tightly.
- Brush with oil and coat in panko mixture.
- Bake at 425°F (220°C) for 15–18 mins until golden and crispy.
- Mix crema ingredients and serve alongside.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use rotisserie chicken for quicker prep.
- Air fry at 375°F for 10–12 mins for an extra crispy option.
- Prep Time: 15 minutes
- Cook Time: 18 minutes