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Baked Cheesy Cuban Chicken Taquitos

Baked Cheesy Cuban Chicken Taquitos

The ultimate comfort food, Baked Cheesy Cuban Chicken Taquitos are filled with savory chicken, fresh veggies, and melted cheese. These easy weeknight delights are perfect for gatherings or cozy nights in. Whip them up for a delicious and satisfying meal tonight!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 unit yellow onion, chopped
  • 1 unit poblano or green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper, use more or less to taste
  • to taste salt and black pepper
  • 2 tablespoons chopped pepperoncini
  • 2 cups red enchilada sauce
  • 16 (6-inch) corn tortillas, warmed
  • to taste olive oil for coating
  • 2 cups shredded Swiss cheese
  • 1 cup shredded pepper jack cheese
  • 2 units avocados, chopped or sliced
  • to taste Greek yogurt, limes, and sea salt, for serving
  • 1 unit jalapeño, seeded if desired, and chopped
  • 2 cups diced pineapple
  • 1/2 cup cilantro, chopped
  • 1/4 cup lime juice

Equipment

  • Cutting Board
  • Skillet
  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.
  3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.
  4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet.
  5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.
  6. To make the salsa, combine all ingredients in a bowl.
  7. Top with avocado, yogurt, and salsa.

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
  • Tip 2: You can freeze the unbaked taquitos. Just roll them up, place them on a baking sheet, and freeze until solid.
  • Tip 3: These taquitos pair beautifully with a fresh salad or some Mexican rice for a complete meal.
  • Tip 4: If you prefer a milder flavor, reduce the amount of cayenne or omit the jalapeños.
  • Tip 5: Using fresh herbs and vegetables can enhance the flavor and nutritional value of the dish.