A one sheet pan chicken and cheese taquito meal.
This recipe puts rotisserie or leftover chicken to good use in the form of delicious rolled tacos. The chicken is mixed together with cream cheese, plus chipotle peppers for a bit of spice. This is rolled up into tortillas along with some shredded cheese. They bake on a sheet pan together with broccoli and corn. Once the vegetables and taquitos are roasted to crispy perfection, just serve them up. The taquitos are drizzled with a simple sour cream sauce and the vegetables are sprinkled with cotija cheese and pepitas.
Cheesy Chicken Taquitos with Roasted Corn Salad
These tasty little rolled tacos are perfect if you are looking to get creative with some rotisserie chicken, just mix it together with cheese and chipotle peppers, roll it in a tortilla, and bake until crispy. As they bake these taquitos develop delectable little cheese skirts on each end and they are served with a simple cilantro-lime sour cream sauce. Roasted broccoli and corn sprinkled with cotija and pepitas complete the meal for a weeknight delight that comes together with ease.
Ingredients
- 1 small head (about 8 oz) broccoli cut into bite sized florets
- 1 8.5-oz can corn drained
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 1 tbsp canola oil
- Kosher salt
- 6 oz (about 1½ cups) cooked chicken shredded with a fork
- 4 oz cream cheese softened
- 2 chipotle peppers in adobo plus 1 tbsp adobo sauce
- 6 corn tortillas
- 3 oz (1½ cups) sharp cheddar shredded
- ⅓ cup sour cream
- 1 lime
- ¼ cup cilantro chopped
- Cotija cheese and pepitas for serving
Instructions
- Preheat oven to 425°. Grease a large sheet pan with nonstick cooking spray and set aside.
- In a large bowl combine broccoli, corn, cumin, cayenne pepper, and a heavy pinch of salt. Drizzle with canola oil and toss to coat. Set aside
- Place a cast-iron skillet over medium-low heat. In a medium bowl combine chicken, cream cheese, and chipotle peppers plus adobo sauce. Set aside.
- Working in batches, heat tortillas on the cast-iron skillet for about 30 seconds per side until warmed. Keep warmed tortilla wrapped in a kitchen towel.
- Divide chicken mixture and shredded cheese onto tortillas one at a time, placing filling on one end of the tortilla and rolling up tightly. Place taquitos seem-side-down on one half of the prepared sheet pan and press down gently to keep them sealed.
- Spread broccoli mixture onto the remaining space on sheet pan. Transfer to oven and bake for about 20-25 minutes, until tortillas are crisped and browning.
- Meanwhile, in a small bowl combine sour cream, zest and juice of lime, cilantro, and a pinch of salt.
- Serve taquitos drizzled with sour cream sauce and serve broccoli and corn sprinkled with cotija cheese and pepitas.
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