These crispy chicken taquitos are the ultimate easy, gluten-free, dairy-free snack or dinner. Shredded chicken mixed with salsa verde is rolled into Siete cassava tortillas and baked until golden and crispy. Quick to make, packed with flavor, and perfect for topping with fresh herbs and a creamy sauce, they’re a high-protein, satisfying meal with minimal cleanup.
Ingredients: Crispy Chicken Taquitos
shredded chicken
Siete cassava tortillas
Siete green enchilada sauce
spray olive oil
toppings: chopped jalapeños, chopped green onion, chopped cilantro, Siete creamy jalapeño sauce
Using high-quality ingredients keeps this recipe simple and delicious. Siete cassava tortillas are naturally gluten-free with clean ingredients and hold up well in the oven. I like to mix the shredded chicken with Siete green enchilada sauce for the perfect flavor while keeping the filling moist. A light spray of olive oil helps achieve that perfect crisp. Don’t forget to add the Siete creamy jalapeño sauce add flavor, spice, and a touch of creaminess without dairy.
How to Make it
- Preheat oven to 425°F.
- Microwave tortillas briefly until bendable. (60-90 seconds)
- Mix shredded chicken with salsa verde until evenly coated.
- Add a spoonful of the chicken mixture to each tortilla and roll tightly.
- Place seam side down on a parchment-lined tray and lightly spray with olive oil.
- Bake 15 minutes, then broil 5 minutes until golden and crispy.
- Top with chopped jalapeños, green onion, cilantro, and creamy jalapeño sauce before serving.
Extra Tips
- Use rotisserie chicken for convenience.
- Microwave tortillas just enough to bend, not soften completely.
- Swap toppings for avocado, salsa, or dairy-free cheese for variety.
- These can be stored in the fridge and reheated in the oven for extra crispiness.
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Crispy Chicken Taquitos
Ingredients
- 1 lb shredded chicken
- 12 Siete cassava tortillas
- 1 cup Siete green enchilada sauce
- spray olive oil
Toppings:
- chopped jalapeños
- green onion
- chopped cilantro
- Siete creamy jalapeño sauce
Instructions
- Preheat oven to 425°F.
- Microwave tortillas for 60-90 seconds until bendable.
- Mix shredded chicken with enchilada sauce until evenly coated.
- Add a spoonful of the chicken mixture to each tortilla and roll tightly.
- Place seam side down on a parchment-lined tray and lightly spray with olive oil.
- Bake 15 minutes, then broil 5 minutes until golden and crispy.
- Top with chopped jalapeños, green onion, cilantro, and creamy jalapeño sauce before serving.
