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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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

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

This recipe and photo are courtesy of  John Soules Foods.
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