Baked Tomatillo Chicken Taquitos

Appetizer, Dinner, Recipes | September 7, 2015 | By

I used to spend a lot of nights eating taquitos out of a really large bag bought at Costco. Those were most definitely not 21 Day Fix approved, but these are and they are just as good if not better! Serve with a side of rice and black beans for a dinner worthy of any Mexican restaurant. 


Baked Tomatillo Chicken Taquitos

  • Yield: 8


  • 8 yellow corn tortillas
  • 1/2 rotisserie chicken (we got one from Costco and immediately de-skinned/de-boned it)
  • 5 ounces verde/green salsa
  • 1/8 yellow onion
  • 1 tsp olive oil


  1. Preheat over to 425 degrees Fahrenheit
  2. In small portions mince chicken and onions in a food processor until it has the consistency of canned tuna.
  3. Once all chicken and onions are finished transfer to a bowl and add 2 ounces green salsa. Mix until well incorporated.
  4. In a medium saucepan, heat oil over medium heat. Once hot, add chicken mixture.
  5. Brown the chicken, stirring regularly so all chicken has a chance to touch the bottom of the pan (between 5-8 minutes).
  6. When chicken is well heated, transfer back to bowl and add remainder of green salsa. Mix until well incorporated. There should be quite a bit of liquid, and that is okay.
  7. Microwave tortillas in a damp paper towel for about 15 seconds to steam.
  8. Add 2 TBSPs chicken across the middle of each tortilla and roll.
  9. Bake for 10-15 minutes until crispy and brown.
  10. Serve with a TBSP of plain Greek yogurt and 1/8 mashed Avocado!


  • Serving Size: 4


21 Day Fix: Baked Tomatillo Chicken Taquitos

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  1. Leave a Reply

    Kelly bianco
    September 9, 2015

    If you want to make these ahead of time what would be the best step to fridge/freeze at? (Before filling shells, baking, after done?)

    • Leave a Reply

      September 9, 2015

      Hey Kelly! I would make them and then freeze them, and then re-bake them until hot. I am not sure how they would turn out, but that’s the best bet!

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