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homemade Baked Cheesy Cuban Chicken Taquitos. photo
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Baked Cheesy Cuban Chicken Taquitos.

Crispy baked chicken taquitos topped with enchilada sauce, melted cheeses, and a fresh pineapple-jalapeño salsa.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1 pound ground chicken
  • 1 yellow onion chopped
  • 1 poblano or green bell pepper chopped
  • 4 cloves garlic chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper use more or less to taste
  • salt and black pepper to taste
  • 2 tablespoons pepperoncini chopped
  • 2 cups red enchilada sauce
  • 16 corn tortillas (6-inch) warmed
  • olive oil for coating
  • 2 cups Swiss cheese shredded
  • 1 cup pepper jack cheese shredded
  • 2 avocados chopped or sliced
  • Greek yogurt for serving
  • limes for serving
  • sea salt for serving
  • 1 jalapeño seeded if desired, and chopped
  • 2 cups pineapple diced
  • 1/2 cup cilantro chopped
  • 1/4 cup lime juice

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet.
  • Heat a large skillet over medium-high heat and cook the ground chicken, breaking it up, until mostly cooked, about 4–5 minutes.
  • Add the chopped onion and chopped poblano or bell pepper to the skillet and cook until softened and the chicken is fully cooked, about 4–5 minutes more.
  • Stir in the chopped garlic, dried oregano, ground cumin, cayenne, salt, black pepper, and 1/2 cup water; cook until fragrant and most liquid has reduced, about 5 minutes.
  • Mix in the chopped pepperoncini, remove the skillet from the heat, and let the filling cool slightly.
  • Warm the corn tortillas in the microwave in 30-second intervals or on a hot comal until pliable. Keep them covered so they stay soft.
  • Lightly coat one side of each warmed tortilla with olive oil. Place about 2 tablespoons of the chicken mixture down the center of each tortilla and roll tightly, placing seam-side down on the prepared baking sheet.
  • Bake the taquitos for 10 minutes, until the tortillas begin to crisp.
  • Pour the red enchilada sauce evenly over the baked taquitos and sprinkle with shredded Swiss and pepper jack cheeses.
  • Return to the oven and bake until the cheese is melted and bubbling, about 10 minutes more.
  • While the taquitos bake, make the pineapple-jalapeño salsa by combining diced pineapple, chopped jalapeño, chopped cilantro, and lime juice in a bowl; season with sea salt to taste.
  • Serve the taquitos topped with chopped or sliced avocado, a dollop of Greek yogurt, and the pineapple-jalapeño salsa.

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Baking Sheet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • microwave or comal

Notes

  • Warm tortillas so they roll without cracking.
  • Adjust cayenne to control heat level.
  • Use seedless jalapeño for milder salsa.
  • Pepperoncini adds a tangy bite; chop finely.