Sheet Pan Taquitos with Cilantro-Yogurt Sauce (Gameday Recipes)

Servings: 8-10

For the Chicken:

• 1 1/2 lb. Chicken Thighs or Chicken Breasts, skinless and boneless
• 1 tbsp. Parsley, chopped
• 1/2 tbsp. Chili Powder
• 1/2 tbsp. Ground Cumin
• 1 tsp. Salt
• 1 tsp. Black Pepper
• Zest & Juice of 1 Lime
• 1 tbsp. Olive Oil

For the Cilantro-Yogurt Crema Sauce:

• 3/4 cup Plain Greek Yogurt
• 1/2 cup Fresh Cilantro
• 2 Limes
• 1 tbsp. Olive Oil
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper

For the Taquitos:

• 1 1/2 cups Shredded Monterey Jack, or Mexican Blend
• 8-10 large Flour Tortillas, cut in half

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 hciekn 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!