Weeknight Taquitos

Servings: 6



  • 1 Rotisserie Chicken, skinned & shredded
  • 1 TBSP Latin Nights Seasoning
  • 24 Corn Tortillas
  • 2 cups Cheddar Cheese
  • *Olive Oil as needed
  • 2 cups Cheddar Cheese
  • 2 Cups Shredded Lettuce
  • 1 Tomato, small-diced


For the Creamy Salsa Verde:


  • 1 1⁄2 Cups Herrera Salsa Verde
  • 1⁄2 Cup Sour Cream
  • 2 tsp Latin Nights Seasoning
Weeknight Taquitos


Step 1:

Preheat the oven to 450 degree F.

Step 2:

Season shredded chicken with 1 TBSP Latin Nights

Step 3:

Heat 24 corn tortillas in the microwave in a damp washcloth for 45 seconds.

Step 4:

In a sheet pan, pour about 2 TBSP olive oil for every 4-6 tortillas. The oil softens and bastes the tortilla while you fill and roll up.

Step 5:

Fill with about 1 TBSP chicken and 1 tsp cheese. Carefully roll up tightly and place seam side down.

Step 6:

With a pastry brush or even your fingers, brush on a little more oil on the tops of the taquitos.

Step 7:

Roast in the oven for 20 minutes or until the edges crisp up and lightly brown.

Step 8:

Meanwhile, toss salsa ingredients together and whisk together.

Step 9:

Garnish with sour cream salsa, shredded lettuce, chopped tomatoes.