Mexican Chicken Taquitos in Green Sauce

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These Mexican Chicken Taquitos in Green Sauce are filled with tender shredded chicken, cheese, and flavorful seasonings, then rolled in corn tortillas and baked or fried until crispy. They’re smothered in a vibrant homemade salsa verde and finished with fresh toppings like crema, queso fresco, cilantro, and avocado. Perfect for family dinners, celebrations, or an easy weeknight meal, this recipe brings bold Mexican-inspired flavors to your table.

Why You’ll Love This Recipe

  • Crispy, golden taquitos with juicy shredded chicken
  • Fresh, tangy homemade salsa verde
  • Easy to bake, fry, or air fry
  • Great for meal prep and freezer-friendly
  • Perfect for dinner, parties, or game day
  • Loaded with authentic-inspired flavors

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6 (12 taquitos)
  • Cuisine: Mexican-Inspired
  • Course: Main Course, Appetizer
  • Difficulty: Easy

Ingredients

For the Chicken Filling

  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • ½ small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons vegetable oil

For the Salsa Verde

  • 1½ pounds tomatillos, husks removed and rinsed
  • 2 poblano peppers
  • 2 jalapeños (remove seeds for a milder sauce)
  • ½ small white onion
  • 3 cloves garlic
  • ½ cup fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ cup chicken broth (more if needed)

For the Taquitos

  • 12 corn tortillas
  • Vegetable oil for frying, or cooking spray for baking and air frying

Optional Toppings

  • Mexican crema or sour cream
  • Crumbled queso fresco
  • Sliced avocado
  • Shredded lettuce
  • Diced tomatoes
  • Thinly sliced radishes
  • Chopped cilantro
  • Pickled red onions
  • Lime wedges

Equipment Needed

  • Large skillet
  • Baking sheet
  • Blender or food processor
  • Medium saucepan
  • Tongs
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife

Instructions

Step 1: Make the Salsa Verde

Preheat the oven to 425°F (220°C).

Place the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet.

Roast for 20–25 minutes, turning halfway through, until the vegetables are softened and lightly charred.

Transfer the roasted vegetables to a blender.

Add:

  • Cilantro
  • Lime juice
  • Salt
  • Ground cumin
  • Chicken broth

Blend until smooth. If the sauce is too thick, add a little more broth until it reaches your desired consistency.

Pour the salsa into a saucepan and simmer over medium heat for 8–10 minutes. Taste and adjust the seasoning if needed.

Step 2: Prepare the Chicken Filling

Heat the vegetable oil in a skillet over medium heat.

Cook the onion for 3–4 minutes until softened.

Add the garlic and cook for 30 seconds.

Stir in:

  • Shredded chicken
  • Ground cumin
  • Chili powder
  • Oregano
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

Cook for 3–5 minutes, stirring occasionally.

Remove from the heat and mix in the shredded cheese and chopped cilantro.

Step 3: Warm the Tortillas

Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds, or warm them briefly in a dry skillet until flexible.

This helps prevent cracking when rolling.

Step 4: Roll the Taquitos

Place about 2 tablespoons of the chicken filling near one edge of each tortilla.

Roll tightly and place seam-side down on a plate or baking sheet.

Step 5: Cook the Taquitos

To Fry

Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C).

Fry the taquitos for 2–3 minutes per side, until crisp and golden.

Drain on paper towels.

To Bake

Preheat the oven to 425°F (220°C).

Arrange the taquitos seam-side down on a lightly greased baking sheet.

Lightly brush or spray them with oil.

Bake for 18–22 minutes, turning once halfway through, until crispy and golden.

To Air Fry

Preheat the air fryer to 400°F (200°C).

Lightly spray the taquitos with oil.

Air fry for 8–10 minutes, turning halfway through.

Step 6: Assemble

Arrange the crispy taquitos on a serving platter.

Spoon the warm salsa verde over the taquitos or serve it on the side for dipping.

Top with:

  • Mexican crema
  • Crumbled queso fresco
  • Shredded lettuce
  • Sliced avocado
  • Radishes
  • Cilantro
  • Diced tomatoes
  • Pickled onions

Serve immediately with lime wedges.

Nutrition Information (Per Serving)

  • Calories: 490
  • Protein: 31g
  • Carbohydrates: 29g
  • Fat: 27g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 640mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Roast the tomatillos and peppers until lightly charred for the best flavor.
  • Warm the tortillas before rolling to prevent them from breaking.
  • Don’t overfill the taquitos, or they may unroll during cooking.
  • For extra-crispy baked taquitos, lightly brush both sides with oil.
  • Simmer the salsa verde after blending to deepen its flavor.
  • Garnish just before serving to keep the toppings fresh and crisp.

Flavor Variations

Creamy Green Sauce

Blend ¼ cup Mexican crema or sour cream into the salsa verde for a richer, creamier sauce.

Spicy Taquitos

Add a serrano pepper to the salsa verde or mix chopped pickled jalapeños into the chicken filling.

Cheesy Chicken Taquitos

Use a combination of Monterey Jack, cheddar, and queso Oaxaca for extra cheesy goodness.

Black Bean Chicken Taquitos

Mix 1 cup drained black beans into the chicken filling for added protein and fiber.

Slow Cooker Chicken

Cook chicken breasts in a slow cooker with salsa verde on Low for 6–7 hours or High for 3–4 hours, then shred and use as the filling.

Storage

Refrigerator

Store cooked taquitos and salsa verde separately in airtight containers for up to 4 days.

Freezer

Freeze cooked or uncooked taquitos in a freezer-safe container for up to 3 months.

Freeze salsa verde separately for up to 2 months.

Reheating

Oven

Bake at 375°F (190°C) for 10–12 minutes, until hot and crispy.

Air Fryer

Reheat at 375°F (190°C) for 4–6 minutes.

Microwave

Heat in 30-second intervals, though the taquitos will be softer than when reheated in the oven or air fryer.

What to Serve with Mexican Chicken Taquitos in Green Sauce

These taquitos pair wonderfully with:

  • Mexican rice
  • Cilantro-lime rice
  • Refried beans
  • Black beans
  • Mexican street corn (elote)
  • Guacamole
  • Pico de gallo
  • Tortilla chips
  • Corn salad
  • Fresh fruit salad

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an excellent time-saving option and adds plenty of flavor.

Can I make these ahead of time?

Yes. Assemble the taquitos up to one day ahead and refrigerate until ready to cook.

Why are my corn tortillas cracking?

Warm them before rolling to make them flexible and prevent tearing.

Can I use flour tortillas?

Yes. Flour tortillas roll more easily, but corn tortillas provide a more traditional texture and flavor.

Can I make the salsa verde in advance?

Absolutely. Store it in the refrigerator for up to 5 days or freeze it for up to 2 months.

Final Thoughts

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