Mealime recipe · lives on in MealPot
Cheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt Crema
- 30 min
- 2–6 servings
- 695 kcal / serving
- ★ 4.4 on Mealime
Crispy taquitos stuffed with seasoned chicken and cheddar, finished with a bright pico de gallo and a lime yogurt crema. The filling stays juicy inside while the shells stay crisp, making weeknights easier and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- ¾ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1 cupfrozen corn
- ½ pintgrape tomatoes
- 1lime
- ⅓ cupplain Greek yogurt
- ½ mediumred onion
- 6small corn tortillas
- limes
- red onions
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Directions
- Preheat the oven to 425°F and brush a baking sheet with a thin layer of oil.
- Pat the chicken dry, cut into bite-sized pieces, and set aside.
- Heat a skillet over medium-high heat, add a little oil, then cook the chicken with chili powder and cumin until browned and cooked through, about 3–4 minutes.
- Warm the tortillas in a dry skillet, in the oven, or in the microwave for 15–30 seconds if you like.
- Coarsely grate the cheddar and set aside.
- Fill each tortilla with a portion of the chicken and some cheese, roll tightly, and place seam-side down on the prepared sheet.
- Bake until the tortillas are golden and crispy, about 10–12 minutes.
- Prepare the pico de gallo by draining the corn, then chopping the tomatoes and red onion, shaving the cilantro leaves, and tossing everything with lime juice and a pinch of salt.
- Whisk lime juice into the yogurt to make the crema.
- To serve, arrange taquitos on plates, top with pico de gallo, and drizzle with the yogurt crema.
Two tips
- Leftovers store well in an airtight container for a day or two; re-crisp taquitos in a 375°F oven for 8–10 minutes.
- For a quick swap, use the yogurt crema as is or mix in a little extra lime juice and salt for a brighter dip.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 58 g
- Carbs
- 59 g
- Fat
- 27 g
- Fiber
- 9 g
- Sodium
- 328 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.