Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Baked Chicken Taquitos

4 (2 each) Servings
7 Ingredients


  • 1 package of Maria and Ricardo's Soft Yellow Corn Tortillas
  • 1 pound roasted chicken, shredded (rotisserie chicken works great)
  • 1 16-ounce jar salsa verde, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh cilantro, chopped
  • One fresh jalapeno or serrano chile, thinly sliced (optional)
  • 4 ounces sour cream


  1. Pre-heat oven to 375 degrees
  2. Combine shredded chicken with 12 ounces of the salsa (about ¾ of the jar) and toss to mix together
  3. Lay the tortillas flat and divide the chicken mixture evenly between the tortillas, placing the chicken in a line down the middle of each tortilla
  4. Roll the tortilla into a tube shape and place onto a prepared baking dish. Be sure to place the tortilla seam side down
  5. Brush tortilla lightly with oil and bake at 375⁰f for 20 minutes or until desired crispness
  6. Garnish with cilantro and sliced pepper and serve warm with remaining salsa and sour cream
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