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Baked Cheesy Cuban Chicken Taquitos

Baked Cheesy Cuban Chicken Taquitos

When comfort food meets bold Caribbean flair, these Baked Cheesy Cuban Chicken Taquitos deliver crispy, cheesy, spicy and tropical goodness with minimal effort—a crowd‑pleasing mashup perfect for weeknights, parties, and game days.
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Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings: 8 taquitos
Course: Dinner, LUNCH
Cuisine: Mexican‑Inspired
Calories: 688
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 1 lb ground chicken lean
  • 1 yellow onion diced
  • 1 poblano or bell pepper chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • to taste salt and black pepper
  • 1/4 cup pepperoncini or pickles chopped, optional
  • 1/2 cup black beans optional
For the Taquitos
  • 12 corn tortillas
  • 2 tbsp olive oil for brushing
  • 1 cup red enchilada sauce
  • 1/2 cup Swiss cheese shredded
  • 1/2 cup pepper jack cheese shredded
Toppings
  • 1 avocado sliced or diced
  • 1/2 cup plain Greek yogurt
For the Pineapple Salsa
  • 1 cup pineapple cubed
  • 1 jalapeño minced, optional
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • to taste sea salt

Method
 

  1. Heat skillet over medium, add olive oil, the ground chicken, onion and peppers. Cook 7–8 min until chicken is browned and onions are soft.
  2. Stir in garlic, oregano, cumin, cayenne, salt and pepper; cook 2 more min. Optional: mix in pepperoncini/pickles and black beans.
  3. Warm corn tortillas. Spoon chicken mixture into each, roll tightly, and place seam‑side down on greased baking sheet. Brush tops with olive oil.
  4. Bake at 218 °C (425 °F) for 15–20 min until golden and crisp.
  5. Remove from oven; pour enchilada sauce over taquitos and sprinkle with Swiss and pepper jack cheese.
  6. Return to oven and bake 8–10 min more until cheese is bubbly and melted.
  7. While baking, combine pineapple, jalapeño, cilantro, lime juice and salt in a bowl. Let flavors meld.
  8. Top hot taquitos with avocado slices, a dollop of Greek yogurt and generous pineapple salsa. Serve immediately.

Notes

Store taquitos and salsa separately. Reheat taquitos in oven at 175 °C for 8–10 min. Tortillas may be swapped for flour (slightly less crisp). Spice levels can be adjusted to taste. Freeze rolled taquitos before baking and bake frozen at 190 °C for 25–30 min.