Baked Green Chile Chicken Taquitos

The Super Bowl is just a week away! To be honest I’m not that excited this year since the Broncos aren’t in it, although last year’s disaster was painful to watch too. Even though I’m less than excited about the teams playing, I am excited for the food. Along with some of my delicious dip recipes, I’m planning to make these Baked Green Chile Chicken Taquitos!

I didn’t really plan on making these taquitos, it’s not something I usually make, but I had a massive amount of corn tortillas left after making these Chipotle Black Bean Tostadas with Peppers and Onions. Can we talk a minute about the ridiculous number of tortillas they put in one package! Every once in a while I can find a package with only 12, but usually it’s at least 30. Seriously…by the time I use all 30 there will either be mold all over them or they’ll be so dry I’ll have corn crumbles.

I started thinking about what I could make with the tortillas before they turned into dry crumbles and that’s when the idea for the Baked Green Chile Chicken Taquitos came to mind. The last time I ate taquitos was a few months ago when I got together with my friend Justine over at Cooking and Beer. I’m not gonna lie those taquitos were super delish, but they were a little on the not so healthy side. I wanted to make a taquito that I could eat 3 or 4 of and not have any regrets.

To keep these green chile and chicken filled taquitos on the lighter side I did a couple thing. I of course wanted the filling to be creamy, because creamy filling are just about the best thing ever. I used low fat cream cheese and non fat plain Greek yogurt to achieve this healthier creaminess. Next it was time to add all those delicious Mexican flavors. I used a combination of salsa verde, diced green chiles, cilantro, chili powder, cumin, and of course some monterey jack cheese! I scooped a small amount of the filling into the warm corn tortillas and rolled them up. Instead of frying the taquitos the way they are traditionally made, I baked them in the oven. I sprayed the tops with a little cooking spray to make them golden then sprinkled them with a little kosher salt.

Assuming you don’t overfill the taquitos and your corn tortillas are fresh, they turn out perfect. Not overfilling them is the hardest part, you’ll be tempted to I guarantee it. I busted several because I was overzealous thinking I could cram just a little more of that creamy chicken filling in. Once your first few fall apart though, you’ll learn! Whether your team is playing in the Super Bowl or not, make these Baked Green Chile and Chicken Taquitos and enjoy all the great game day food!