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- 2 cups shredded cooked chicken - 1 cup canned green chiles, diced - 1 cup shredded Monterey Jack cheese These main ingredients create a tasty base for our taquitos. The shredded chicken adds protein, while the green chiles provide a mild heat. The Monterey Jack cheese melts beautifully, adding creaminess and flavor. - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon cayenne pepper (optional) - Salt and black pepper to taste These seasonings enhance the dish. Ground cumin adds warmth and depth. Garlic and onion powders boost flavor without being overpowering. If you enjoy spice, add cayenne pepper for a kick. Always taste your filling and adjust salt and pepper as needed. - 12 small corn tortillas - Olive oil spray for crisping - Parchment paper for the baking sheet Small corn tortillas are perfect for rolling. They hold the filling well and crisp up nicely in the oven. Olive oil spray helps achieve that golden color. Parchment paper keeps your baking sheet clean and makes cleanup a breeze. First, you need to heat your oven. Preheat it to 400°F (200°C). This step is key for crispy taquitos. Next, take a baking sheet and line it with parchment paper. This will stop the taquitos from sticking and make cleanup easy. Now let's make the filling. In a large bowl, mix the shredded chicken, diced green chiles, shredded Monterey Jack cheese, and softened cream cheese. Add ground cumin, garlic powder, onion powder, and cayenne pepper if you like it spicy. Stir until everything is combined well. Taste the filling and add salt and black pepper to your liking. It's time to roll the taquitos. Start by warming the corn tortillas. Stack them on a plate and cover with a damp paper towel. Microwave for about 30 seconds until warm. Take a tortilla and place 2 to 3 tablespoons of the chicken filling near one edge. Roll it tightly, tucking in the sides as you go. Repeat this for all the tortillas. Place the rolled taquitos seam side down on the baking sheet. Make sure to space them apart. This helps them cook evenly. Lightly spray the tops with olive oil. This will help them get golden brown. Bake them in your preheated oven for 20 to 25 minutes. Flip them halfway for extra crispiness. Once they are golden and crispy, take them out and let them cool for a few minutes before serving. To make your taquitos nice and crispy, use olive oil spray. Lightly coat the tops before baking. This step helps them achieve a golden color. Flipping the taquitos halfway through baking is key too. It allows even crispness all around. Don’t skip this step if you want that crunch! Adjusting seasonings can really boost flavor. Start with the basic spices: cumin, garlic powder, and onion powder. Taste the filling before rolling. If you like more heat, add cayenne pepper. For a savory touch, sprinkle in more salt and black pepper. Remember, balance is key. You want every bite to burst with flavor. Serving your taquitos beautifully makes them even more appealing. Arrange them on a colorful platter. A sprinkle of fresh cilantro adds a nice touch. You can also add lime wedges for a fresh pop. Serve with salsa on the side for dipping. This not only looks great but also enhances the meal experience! {{image_4}} You can switch up the protein in your taquitos. Try shredded beef or pork instead of chicken. If you're vegetarian, use black beans or lentils for a tasty option. Cheese lovers can swap Monterey Jack with pepper jack for a spicier kick. Need gluten-free options? Use corn tortillas labeled gluten-free. For a dairy-free version, choose a plant-based cream cheese and skip the shredded cheese. Many brands offer good dairy-free cheese that melts well too. Want to add more flavor? Toss in some chopped bell peppers or onions to the filling. You can also sprinkle in smoked paprika or chili powder for a smoky taste. If you like heat, add more cayenne or diced jalapeños. Experimenting with flavors makes each batch unique! Keep any leftover taquitos in the fridge. Place them in an airtight container. They stay fresh for about three days. If you want to enjoy them later, make sure they cool down first. This helps keep them crispy when you reheat them. To freeze taquitos, arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag. You can store them for up to three months. When you’re ready to eat, no need to thaw. Just bake them straight from the freezer. To reheat taquitos and keep them crispy, use the oven. Preheat it to 375°F (190°C). Place the taquitos on a baking sheet. Bake them for about 10 to 15 minutes. You can also use an air fryer for added crunch. Just check that they are hot all the way through before enjoying! Yes, you can use flour tortillas. They are soft and easy to roll. However, corn tortillas add a nice flavor and crunch. Flour tortillas might not get as crispy. If you want a healthier option, stick with corn. Both types can hold delicious fillings well. To add heat, you can use more cayenne pepper. You can also mix in diced jalapeños or hot sauce. For a smoky flavor, try chipotle peppers in adobo sauce. Start with a little and taste as you go. This way, you can find the right heat level for you and your family. Yes, you can make taquitos ahead of time. Prepare the filling and roll the taquitos. Place them in the fridge for up to 24 hours. When ready, bake them straight from the fridge. Just add a few extra minutes to the baking time for best results. This makes meal prep easy and fun! You learned how to make tasty sheet pan green chile chicken taquitos. We covered the main ingredients, pantry staples, and easy-to-follow steps. You now know tips for crispiness and ways to customize your taquitos. Plus, we discussed how to store and reheat leftovers for the best taste. With these tools, you can impress family and friends with delicious taquitos anytime. Enjoy this fun cooking adventure and create your own tasty twists!

Sheet Pan Green Chile Chicken Taquitos

Enjoy a delicious and easy snack with these Crispy Green Chile Chicken Taquitos! Packed with shredded chicken, tangy green chiles, and melty cheese, these baked taquitos are quick to prepare and perfect for any gathering. With just a few simple steps, you can create a crispy, flavorful dish that everyone will love. Click to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

2 cups shredded cooked chicken

1 cup canned green chiles, diced

1 cup shredded Monterey Jack cheese

1/2 cup cream cheese, softened to room temperature

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for an extra kick)

Salt and black pepper to taste

12 small corn tortillas

Olive oil spray for crisping

Fresh cilantro, chopped (for garnish)

Salsa, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, diced green chiles, shredded Monterey Jack cheese, softened cream cheese, ground cumin, garlic powder, onion powder, and cayenne pepper (if using). Stir the mixture until all ingredients are thoroughly blended. Taste the filling and season with salt and pepper according to your preference.

      Warm the Tortillas: To make the corn tortillas flexible and easier to roll, stack them on a plate and cover with a slightly damp paper towel. Microwave for about 30 seconds, or until warm.

        Assemble the Taquitos: Take a warm tortilla and place approximately 2 to 3 tablespoons of the chicken filling near one edge. Carefully roll the tortilla tightly, tucking in the sides as you go to form a neat shape. Repeat this process until all tortillas are filled and rolled.

          Arrange on Sheet Pan: Place the rolled taquitos seam side down on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking. Lightly spray the tops of the taquitos with olive oil to help them turn golden brown and crispy in the oven.

            Bake: Insert the sheet pan into your preheated oven. Bake the taquitos for 20 to 25 minutes, or until they are golden brown and crispy. For optimal crispiness, flip the taquitos halfway through the baking time.

              Serve: Once they are out of the oven, allow the taquitos to cool for a few minutes. Garnish with chopped fresh cilantro and serve hot with salsa on the side for dipping.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Serve the taquitos on a colorful platter, and for an additional touch, add a sprinkle of extra cilantro and lime wedges for a pop of color and freshness!