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Crispy chicken taquitos are a simple homemade recipe your entire family will love. These easy, baked taquitos are filled with chicken and cheese and are great as a main dish or served as appetizers.
Homemade chicken taquitos are fun to make, better than store-bought, and easily customizable based on your personal tastes. These tasty oven-baked rolled tacos are stuffed with seasoned chicken, cheese, juicy tomatoes, and refried beans and baked until the cheese is deliciously melty.
These baked chicken taquitos are fun for Mexican-themed family dinner, an easy addition to your next Taco Tuesday, and they make a great appetizer to serve at a party. Serve your taquitos alongside bowls of sour cream, guacamole, and salsa for easy dipping. To make it a meal, pair your taquitos with some Spanish rice and refried beans.
Ready to eat in less than an hour, it doesn’t get any easier than these baked taquitos. Chicken taquitos, filled with melty cheese, will soon become a family favorite.
- Chicken – shredded chicken
- Rotel tomatoes
- Refried beans
- Cheese – shredded cheddar cheese
- Tortillas – flour tortillas fajita size
- Oil – canola oil
- Guacamole – for serving
- Sour cream – for serving
- Salsa – for serving
Rotisserie chicken is a great choice for the cooked chicken in this recipe. You can also make up a big batch of shredded chicken in your slow cooker or Instant Pot and freeze it in portions. Then you’ll have shredded chicken any time you want.
Instead of shredded chicken, these taquitos could also be made with another type of meat. Try making homemade taquitos with ground beef, shredded pork, or ground pork. You can also swap the cheddar cheese for Monterey Jack, Pepper Jack, or a Tex Mex blend.
Flour tortillas tend to roll better than corn, but you can use either to make your taquitos. There are also plenty of other ingredients you can add to the tortillas. You might try green onions, black beans, fresh cilantro, or green chiles as great options. Just make sure you don’t stuff them too full that you can’t close them.
How to Make Taquitos
FIRST STEP: In a medium bowl, mix together the shredded chicken and Rotel Tomatoes.
SECOND STEP: In a microwave-safe bowl, add the refried beans and microwave for 1 minute.
THIRD STEP: On each tortilla, spread a tablespoon of refried beans down the middle, and top with 1 to 2 tablespoons of chicken and 1 tablespoon of cheese.
FOURTH STEP: Roll the tortilla and secure with a toothpick.
FIFTH STEP: Place the rolled tacos on a large baking sheet lined with parchment paper. Brush each one with a little bit of canola oil.
SIXTH STEP: Bake at 425°F for 10 to 12 minutes until golden brown.
SEVENTH STEP: Remove from oven and let cool slightly before serving.
What is a taquito?
A taquito is a rolled-up tortilla filled with beef, shredded chicken, or cheese. It’s then fried or baked and served with toppings like sour cream, salsa, and guacamole.
How do I make shredded chicken?
Shredded chicken can be made ahead of time in the Instant Pot or slow cooker. Season the chicken with chicken broth, garlic powder, onion powder, salt, and pepper. Cook until the meat is tender and shreds easily. You can also use a rotisserie chicken that you shred.
Can I make the taquitos spicy?
Certainly! Add a dash of chili powder or cayenne pepper to your chicken while cooking it, or a dash of hot sauce to your taquito.
How to Store Taquitos
IN THE FRIDGE: Store leftover taquitos in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven when you are ready to enjoy them again. Put the taquitos on a baking sheet, spray them with a little more cooking spray and bake in a 350°F oven for about 15 minutes, until they’re warmed through and nice and crispy again.
IN THE FREEZER: Taquitos can be assembled ahead of time and frozen. We do suggest wrapping each taquito individually and then popping it into a freezer-safe container or freezer bag before sealing tight. When you’re ready to bake, just take out the frozen taquitos in the amount you want and bake.
- 3 cups chicken shredded
- 1 can Rotel tomatoes drained
- 2 cans refried beans
- 3 cups cheddar cheese shredded
- 30 flour tortillas fajita size
- 2 tablespoons canola oil
- guacamole sour cream, and salsa for serving
- In a medium bowl, mix together the shredded chicken and Rotel Tomatoes.
- In a microwave-safe bowl, add the refried beans and microwave for 1 minute.
- On each tortilla, spread a tablespoon of refried beans down the middle, and top with 1 to 2 tablespoons of chicken and 1 tablespoon of cheese.
- Roll the tortilla and secure with a toothpick.
- Place the rolled tacos on a large baking sheet lined with parchment paper. Brush each one with a little bit of canola oil.
- Bake at 425°F for 10 to 12 minutes until golden brown.
- Remove from oven and let cool slightly before serving.