Cheesy Green Chili Rolled Chicken Tacos
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Cheesy Green Chili Rolled Chicken Tacos are sweet, spicy and so easy to make! This recipe is made in less than 30 minutes, making it perfect for an easy weeknight dinner or simple game day snack.
Table of contents
When it comes to tacos, I’ve yet to meet one that I don’t love! You too? Then you have to try out some of my favorites!
These Carne Asada Tacos just so happen to come with the best marinade recipe ever! And these Chipotle Honey Pulled Pork Tacos are a Bond family favorite. But I couldn’t mention my favorite tacos, without throwing in these Grilled Veggie Tacos. Trust me on this one, these tacos are proof that incredibly flavorful vegan tacos are totally possible!
When it comes to tacos for parties, I love to make these Rolled Chicken Tacos. They can be cut in half or quarters for easy snacking and they’re always a crowd pleaser!
You can easily prep them ahead of time, then bake them right before serving. Quick, easy and delicious, yes please!
Instructions
- Prepare the filling.
- In a large bowl, combine cooked, shredded chicken with honey, lime juice, chipotle chili powder, cilantro and diced green chilies.
- Quick tip! For the shredded chicken, you can use this easy Instant Pot Shredded Chicken recipe. You can also purchase a rotisserie chicken at the grocery store and shred the meat off of the chicken, or use this chicken birria recipe.
- In a small bowl, combine cream cheese and diced green chilies.
- In a large bowl, combine cooked, shredded chicken with honey, lime juice, chipotle chili powder, cilantro and diced green chilies.
- Assemble the tacos.
- Spread approximately one tablespoon of the cream cheese mixture in one inch from the edge of a tortilla.
- Top the cream cheese with the chicken mixture.
- Sprinkle shredded pepper jack cheese over the chicken.
- Roll the tortilla up tightly and place seam side down on a baking sheet.
- Repeat until all tacos are wrapped up.
- Spray the rolled tacos with olive oil cooking spray, or brush with olive oil.
- Bake the tacos.
- Place the sheet of rolled tacos in a 425°F oven and bake for 12-15 minutes.
How to make them gluten free
These rolled tacos are not gluten free because they are made with flour tortillas.
To make gluten free rolled chicken tacos, I recommend using a gluten free soft taco tortilla (such as these Mission tortillas). Corn tortillas are another option, but are likely to tear when wrapping them tightly around the filling.
What to serve with them
Rolled tacos are perfect for dipping in your favorite sauce or dip! Here are a few ideas for what to serve with these rolled chicken tacos.
- Guacamole – my easy homemade recipe is made in just 10 minutes!
- Sour cream + hot sauce – this is one of my favorite quick & easy semi-homemade sauces to serve with these rolled tacos.
- Salsa Verde – I love the way a green salsa pairs with the green chilies in these chicken tacos!
- Green Chili Queso – cheesy green chili chicken tacos dipped in more green chili cheesy goodness, sign me up for this all day, every day!
- Homemade Salsa – this is one of my all-time favorite recipes and the best part is, it only takes 10 minutes to whip it up!
Make them ahead of time
The filling for these rolled tacos can be prepared ahead of time and placed in the refrigerator, covered in a bowl, for up to 24 hours.
You can also go ahead and wrap up the filling in the tortillas, then store the rolled tacos in an airtight container in the fridge for up to 24 hours before baking.
More chicken taco recipes
Want more easy chicken taco recipes? Try these fan favorites!
Cheesy Green Chili Chicken Rolled Tacos
Ingredients
- 2 cups cooked, shredded chicken
- 2 tbsp honey
- ¼ cup lime juice, freshly squeezed
- 1 tsp ground chipotle pepper, or chili powder
- 3 tbsp cilantro
- 8 oz can diced green chilis, divided
- 8 oz cream cheese, softened
- 12 small flour tortillas
- 1 cup pepper jack cheese, shredded
- olive oil cooking spray
Instructions
- Preheat the oven to 425°F.
- Combine the chicken, honey, lime juice, chipotle powder, cilantro and 4 oz green chilis in a large bowl.
- Combine the cream cheese and remaining 4 oz green chilis in a separate small bowl.
- Spread app. 1 tbsp of the cream cheese mixture 1" from the edge of a tortilla.
- Top with the chicken mixture.
- Sprinkle pepper jack cheese on top of the chicken.
- Roll the tortilla up tightly and place seam side down on a baking sheet.
- Repeat until all tacos are wrapped up.
- Spray the tops of the rolled tacos with olive oil cooking spray or brush lightly with olive oil.
- Place in the oven and bake for 12-15 minutes.
Notes
- Gluten Free: to make these rolled tacos gluten free, I recommend using a gluten free soft taco tortilla (such as Mission). Corn tortillas can also be used, but will need to be warmed first and will potentially break and tear while tightly wrapping up the filling.
Nutrition Facts
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5 Comments on “Cheesy Green Chili Rolled Chicken Tacos”
These look seriously amazing! Absolutely pinning them and planning to make them ASAP. So perfect for football season!
WHOA…those look crazy good.
Thanks Sean! You and the wifey should definitely whip some up for football season!!
These look delicious and very easy! Pinned!
Thanks Liz!! Simple + Yummy is my favorite kind of recipe 😉