Chicken Taquitos

Christine Cuneo


Serve with my red enchilada sauce, taco sauce, guacamole and sour cream or whatever else you can think of. These make a quick and satisfying lunch or dinner and are great for game day or a snack.
Don’t buy these in the store these taquitos are so much better, you can use your choice of cheese and fillings. Like tacos, only neater to eat, taquitos have plenty of kid appeal.


★★★★☆ 1 vote

15 Min
15 Min


  • 2 can(s)
    (5 ounce) can chunk chicken, drained and flaked
  • 1/4 c
    finely diced onion (i mean finely)
  • 1/4 c
  • 1/2 c
    cheese (mexican blend or cheddar or whatever else suits your fancy)
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/2 tsp
    chili powder
  • 1 tsp
  • 12
    corn tortillas

How to Make Chicken Taquitos


  1. Pre heat oven to 400 F
  2. Mix all ingredients in a bowl, taste it if it suits your fancy put in fridge for at least ½ hour.
  3. Place corn tortillas on a plate and cover them with damp paper towels (I do 6 at a time). Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the mixture, spreading it to an inch from the edges.
  4. Roll up the tortillas tight and place them on a sprayed foil-lined baking sheet with the seam sides down. Spray the taquitos lightly with olive oil cooking spray, and then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes
  5. Serve with my red enchilada sauce, taco sauce, guacamole and sour cream or whatever else you can think of.

Printable Recipe Card

About Chicken Taquitos

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy

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