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


These taquitos are a simple 3-step process that's filled with cheesy goodness and juicy chicken, perfect when dipped in the nutritious cilantro yogurt lime crema sauce!

How to make ahead taquitos?

While it's best to make ahead individual taquitos, this sheet pan taquito appetizer can be made ahead with a little cleverness!

  • First Option: Cook the chicken and prep remaining ingredients in separate bowls to have ready to do the final baking prior to guests arriving.
  • Second Option: Fully complete the recipe. Let the taquitos cool completely, then cover with aluminum foil. Store in the fridge until ready to bake, then simply reheat at 350F for about 10 minutes.

How to store leftover taquitos?

Store leftover taquitos in air-tight containers or ziplock bags in the fridge up to 4 days.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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

The taquitos are a simple 3-step process that's filled with cheesy goodness and juicy chicken, perfect when dipped in the nutritious cilantro yogurt lime cream sauce!



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! 

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