Easy and cheesy Baked Chicken Taquitos will become a yummy, Mexican-inspired family dinner favorite in no time! Serve with the Roasted Creamy Poblano Dip for an extra zesty and a little spicy kick.
Cheesy Baked Chicken Taquitos
Okay, I’m trying to control my excitement about this recipe, but it’s just so hard! Do you watch the show Chopped on Food Network? If you don’t, you need to check it out ASAP. It’s so much fun watching the chefs try to come up with something edible and delicious with a mod podge of ingredients, some which, I’ll admit, I’ve never even heard of, let alone tried to cook with!
Anyway, the reason I’m so excited is because I got to make this Cheesy Baked Chicken Taquitos recipe with Creamy Roasted Poblano Dip for the Chopped at Home Challenge with Sargento®.
For Round 2 of the Chopped at Home Challenge, there’s a Mexican theme, and you have to use all of the basket ingredients in the recipe. The ingredients are:
- Sargento Shredded 4 Cheese Mexican Blend
- Corn Tortillas
- Poblano Peppers
- Chicken Thighs
As you know, my motto is, “Everything is better with cheese!” So I’m sure you’re not surprised to find out that I created a super cheesy recipe, and that I’m absolutely thrilled to partner with Sargento. After all, Sargento Shredded Cheese is 100% real, natural, creamy, delicious cheese that’s grated, sliced or cut right off the block! It comes in 30 different varieties, blends, and cuts (ranging in size from 3.25 to 3.95 ounces) for a suggested retail price of just $2.69.
Now let me be honest with you. Those corn tortillas gave me some real grief during this challenge. First, I had a hard time coming up with a recipe that used them. I don’t like to use them too much because they’re kind of hard to work with unless they’re fresh. Despite my better judgment, I decided to go ahead and use store-bought corn tortillas, and my taquitos exploded! (Definitely would have gotten booted if I was in the real Chopped kitchen).
Sigh. So I made the recipe again using fresh, homemade corn tortillas, and it turned out fabulous. Like super fabulous. I couldn’t stop eating them. The kids couldn’t stop eating them. Amazing. They were cheesy, crunchy, and everything you’d hope for in your favorite recipe for taquitos. (If you’re making these at home, I strongly advise using fresh homemade corn tortillas or subbing them for 6-inch flour tortillas.) And the Creamy Roasted Poblano Dip added even more zesty, sweet, and spicy flavor. After we ran out of taquitos, I started eating it with chips!
Cheesy Baked Chicken Taquitos Recipe with Creamy Roasted Poblano Dip
Cheesy Baked Chicken Taquitos
For the Taquitos
- 2 cups chopped or shredded cooked chicken I used 5 medium bone-in chicken thighs
- 2 cups Mexican Blend shredded cheese
- 1 cup sour cream
- 1/4 cup salsa
- 1/4 cup finely chopped fresh cilantro Optional
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper to taste
- 18 6-inch tortillas
- Preheat the oven to 400 degrees F.
- In a large bowl, place chicken, cheese, sour cream, salsa, cilantro, and spices. Stir until combined.
- Scoop 2-3 tablespoons of taquito filling onto a tortilla Then roll into a taquito, and place on a large baking sheet.
- Bake in a 400 degree F oven for 10-20 minutes, until they get slight crispy and cooked through.
- Serve cheesy baked chicken taquitos warm with fresh creamy roasted poblano dip.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.2