Baked Chicken Taquitos Recipe

Baked Chicken Taquitos
These chicken taquitos use flour tortillas and are delicious and easy to prepare. This recipe is a great way to use up leftover cooked chicken. If you don’t have any leftover chicken you can cook up some boneless skinless chicken breasts and then shred them. Flour tortillas are stuffed with Mexican flavored chicken and Monterey jack cheese and then rolled up, brushed with oil and baked. You can top these taquitos with whatever condiments you want but I used lettuce, sour cream and pico del gallo. Enjoy.

Baked Chicken Taquitos

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Baked Chicken Taquitos

Yield: 4 Servings


3 cups cooked shredded chicken (about 2 small chicken breasts or 1 large)

1 (8 ounce) can tomato sauce

1 teaspoon white vinegar

1 garlic clove (minced)

2 teaspoons chili powder

1/2 teaspoon ground cumin

1 teaspoon oregano

1/4 teaspoon sugar

salta nd pepper (to taste)

3 cups montery jack cheese

canola oil (for brushing)


pico de gallo

shredded lettuce

sour cream


In a medium bowl combine tomato sauce, vinegar, garlic, chili owder, cumin, oregaon, sugar, salt and pepper. Pour into a medium saucepan. Bring to a boil. Add the chicken reduce heat and simmer for about 2 minutes or until heated through. 

Lay the tortillas on the work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle about 1/4 cup of cheese over the chicken. Roll up and secure with a toothpick inserted into the seam. 

Preheat the oven to 425 degrees F. Place tortillas on a baking sheet lined with foil. Lightly brush the filled tortillas with canola oil. Bake for 12-15 minutes or until golden brown and crisp.

Top with any condiments such as pico de gallo, lettuce and sour cream. 


One Response to “Baked Chicken Taquitos Recipe”

  1. Tracy — January 12, 2019 @ 12:57 am

    That’s crazy! I just tried baked taquitos for the first time a few weeks ago and they looked so awful! Taste was good but the presentation was laughable! Your taquitos look like they’re straight out of a gourmet Mexican restaurant Ü I even took a picture of my disaster and sent it to my friend who grew up in Arizona. She said I needed to still to “American” food Ü She cringes when I tell her I make my enchiladas with flour tortillas instead of classic corn tortillas, too. They always crack on me no matter how I prep them for rolling. I will definitely be giving taquitos another try with your recipe. Wish me luck Ü

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