Chicken Verde Taquitos
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Holy easy-dinner batman! These taquitos are so easy to grab for a full dinner, or better yet...a quick lunch. They are thin, so they reheat quickly in the oven or toaster oven. Enjoy!

Ingredients for Single Meal

  • 3 - cup(s) shredded chicken breast
  • 8 - oz. cream cheese
  • 1 - cup(s) salsa verde sauce
  • 1 - 4 oz. can(s) green chiles
  • 1 - tsp ground cumin
  • 1 - tsp chili powder
  • 1 - tsp minced onion
  • 1 - tsp garlic powder
  • 1 - cup(s) shredded pepper jack cheese
  • - Salt and pepper
  • 24 - burrito-size flour tortillas
  • 4 - Tbsp butter**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 400 F.
  2. Open the can of green chilies.
  3. Melt the cream cheese and transfer to large mixing bowl. Stir together with the shredded chicken, salsa verde, green chilies, ground cumin, chili powder, minced onion, garlic powder and shredded Pepper Jack cheese. The “filling” will be thick. Mix as best you can. Season with a few pinches of salt and pepper.
  4. Spoon the filling into the flour tortillas along the middle. Roll tight and place onto baking sheet, seam side down.
  5. Melt the butter and brush on top of each tortilla.
  6. Bake in the preheated oven for 15 to 20 minutes, or until begin to golden on top.
  7. Cook the rice, as directed.
  8. Prepare the salad.
  9. Serve Chicken Verde Taquitos with rice and salad.

Freezeasy Meal Prep Directions

  1. Open 2 cans of green chilies.
  2. Melt 16 oz. cream cheese and transfer to large mixing bowl. Stir together with 6 cups shredded chicken, 2 cups salsa verde, 2 cans green chilies, 2 tsp ground cumin, 2 tsp chili powder, 2 tsp minced onion, 2 tsp garlic powder and 2 cups shredded Pepper Jack cheese. The “filling” will be thick, so mix as best you can. Season with a few pinches of salt and pepper.
  3. Spoon the filling into 48 flour tortillas along the middle. Roll tight and place into disposable baking tray, in single layer. See note below for making multiple layers.

To each disposable tray, add the following ingredients:

  • Single line of taquitos
  • Parchment or wax paper between layers
  • You can freeze these in gallon-size baggies if you prefer.
  • Do NOT brush the butter on the taquitos before freezing.

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray or baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to baking sheet, brushing with melted butter, and baking as directed.

Special notes

Please note this recipe makes 24 taquitos, plenty for 4 servings lunch AND dinner.

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when made with corn tortillas, instead of flour tortillas.

Printable Label Recipe Title

Chicken Verde Taquitos

Printable Label Instructions

Thaw and place onto baking sheet. Brush with melted butter, and then bake at 400 F for 30 to 35 minutes.
Serve with rice and salad.

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