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Cheesy Chicken Taquitos with Pico de Gallo Corn Salad & Yogurt Crema.

  • ¼ (8 oz) block
    cheddar cheese
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ small bunch
    cilantro
  • 1 cup
    frozen corn
  • ½ pint
    grape tomatoes
  • 1
    lime
  • ⅓ cup
    plain Greek yogurt
  • ½ medium
    red onion
  • 6
    small corn tortillas
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    While the skillet heats up, pat chicken dry with paper towels and place on a cutting board. Cut chicken into bite sized cubes.
    ¾ lb chicken breasts, boneless skinless
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and season with spices. Stir-fry until golden brown and cooked through, 3-4 minutes. Remove from heat.
    1 tbsp extra virgin olive oil
    2 tsp chili powder
    2 tsp cumin
    1 tsp garlic powder
    ½ tsp salt
  • 5
    Meanwhile, warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.
    6 small corn tortillas
  • 6
    Coarsely grate cheddar.
    ¼ (8 oz) block cheddar cheese
  • 7
    Coat baking sheet with a thin layer of oil to prevent sticking.
    1 tsp extra virgin olive oil
  • 8
    Fill tortillas with chicken and cheese. Roll tightly and place seam-side down on the sheet pan. Place in the oven and bake until golden and crispy, 10-12 minutes.
  • 9
    Meanwhile, wash and dry the fresh produce.
    ½ pint grape tomatoes
    ½ small bunch cilantro
    1 lime
  • 10
    Place corn in a colander and run under cold water to thaw. Pat dry with paper towels and transfer to a medium bowl.
    1 cup frozen corn
  • 11
    Using a clean cutting board, halve tomatoes. Peel and small dice onion. Shave cilantro leaves off the stems; discard stems and mince leaves. Add everything to the bowl with the corn.
    ½ medium red onion
  • 12
    Juice half the lime into the bowl with the corn, season with salt, and toss to combine the salad.
    ¼ tsp salt
  • 13
    Juice the other half of the lime into a small bowl, add yogurt, and whisk to combine the crema.
    ⅓ cup plain Greek yogurt
  • 14
    To serve, divide taquitos between plates, top with pico de gallo salad, and drizzle with yogurt crema. Enjoy!