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Gameday Sheet Pan Taquitos with Cilantro-Yogurt Sauce Recipe (with Video)

Kids, Easy, Mexican
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Discover our Gameday Sheet Pan Taquitos with Cilantro-Yogurt Sauce Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 1.5 lb Chicken Thighs or Chicken Breasts
- 1 tbsp Parsley, chopped
- 0.5 tbsp Chili powder
- 0.5 tbsp Ground cumin
- 1 tsp Salt
- 1 tsp Black pepper
- 1 Lime, Zest & Juice
- 1 tbsp Olive oil
Cilantro-Yogurt Crema Sauce
- 0.75 cup plain Greek yogurt
- 0.5 cup Fresh cilantro
- 2 Limes
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Shredded Monterey Jack, or Mexican Blend
- 8 large Flour Tortillas
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For the Chicken
1. In a large bowl, add the chicken, seasonings, lime zest, chopped parsley, and lime juice. Toss until the chicken is well-coated in the seasoning.
2. In a large skillet over medium high heat, add the olive oil.
3. Add the chicken to sear on both sides until golden brown, about 2 minutes each.
4. Add 1/4 cup water, cover with the lid, and simmer for 15-20 minutes, until fully cooked and tender.
For the Cilantro-Yogurt Crema Sauce
1. Add all ingredients into a food processor or high speed blender.
2. Blend on high speed until smooth and creamy. Set aside.
For the Taquitos
1. Preheat oven to 400F. Line a sheet pan with parchment paper. Place a small, oven-safe bowl upside-down in the center (which will hold the crema sauce after baking).
2. Slice the fully cooked chicken into smaller than bite-sized pieces.
3. Slice the flour tortillas in half.
4. On one tortilla half, add a generous scoop of shredded cheese.
5. Add a generous amount of chopped chicken.
6. Roll up lengthwise. Place the bottom about 1/4" under the bowl. Repeat with remaining tortillas.
7. Bake for 10-12 minutes, until golden brown and crispy.
8. Flip the bowl over and add the cream sauce. Serve immediately and enjoy!

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