John Soules Foods’ Baked Chicken Taquitos
Forgo the store-bought frozen taquitos and make this healthy, at-home version in minutes! Claire Soules shows us how to make this easy snack with JSF ready-to-eat fajitas, as well as a homemade creamy avocado salsa verde. Get the recipe right here!
Ingredients
Avocado Salsa Verde
- ½ pound tomatillos about 8 tomatillos
- ½ jalapeño stemmed with seeds
- 1 garlic clove
- 1 Tablespoon olive oil
- ½ avocado- halved pitted and peeled
- 2 ½ Tablespoons chopped fresh cilantro
- 2 Tablespoons diced white onion
- 1 teaspoon fresh lime juice
- Kosher salt and pepper
Taquitos
- One 16 ounce bags John Soules Foods’ Chicken Fajitas thawed
- 3 Tablespoons canola oil
- 1 yellow onion thinly sliced
- 2 bell peppers, red and yellow thinly sliced
- 12 flour tortillas
- 1 cup finely shredded Mexican cheese blend
- ¼ cup unsalted butter melted
- Cilantro for garnish
- Sour cream for serving
Instructions
Make the Salsa Verde
- Preheat the oven to 450 °F and line a large rimmed baking sheet with foil. On the baking sheet, toss the tomatillos, jalapeño, and garlic with the olive oil and arrange in a single layer. Roast for about 10 minutes, or until the tomatillos are browned on the bottom. Flip the vegetables and roast for 5 to 10 minutes more, or until the other side of the tomatillos are browned on the bottom and skins are puckered.
- Once cooled, scrape the vegetables into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse smooth. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready to use.
Make the Taquitos
- Preheat your oven to 400 °F. In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until translucent, about 2 minutes. Add the peppers and John Soules Foods Chicken Fajita Chicken and cook, stirring occasionally, until the bell peppers are softened and the chicken is heated through, about 5 minutes.
- Grease a rimmed baking sheet with some of the melted butter. On a plate or cutting board, lay a tortilla flat and top with a spoon-full of the chicken fajita mixture then top with a tablespoon of Mexican cheese.
- Tightly roll up the tortilla like a burrito and place it on the baking dish, seam side down. Brush the top with melted butter. Repeat with remaining tortillas, fajita filling and cheese.
- Bake for about 15 minutes or until tortillas are nicely golden brown.
- Top with cilantro and serve with the avocado salsa verde and sour cream.
Notes
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