A hint of zest. A little bit of spice. Baked to perfection. And best enjoyed with plenty of guac! This creamy take on classic taquitos will have you coming back for more.

Prep time: 10 min | Cook time: 17 – 20 min  |  Servings: makes 16



Pre-heat oven to 375°. Warm tortillas in oven for 2-3 minutes, remove from heat and set aside. In a large bowl, combine chicken, cream cheese, 1 cup of Monterey Jack cheese, and half a jar of Green Enchilada Sauce. Fold in all ingredients until mixed together.

Working one tortilla at a time, place a few spoonfuls of mixture on the lower third of tortilla, careful to not place too much. Sprinkle with Montery Jack cheese. Roll tightly but not too tight and place seam side down in a non-stick or greased pan.

Repeat with remaining tortillas, mixture, and cheese.

Bake for approximately 17 – 20 minutes, until tortillas are crispy and have browned edges. Remove from heat, let cool slightly. Cut in half. Mix guacamole with 4 tbsp of remaining Green Enchilada Sauce to create a Verde Guac dip.

Serve with hot taquitos and enjoy!