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Five taquitos arranged on a white platter on a bed of shredded lettuce with diced tomatoes. They are garnished with a little sour cream and chopped parsley.

Chicken Taquitos

These baked chicken taquitos are perfect for dinner or as an appetizer.
Course Appetizer
Cuisine Mexican & Southwestern
Keyword shredded chicken
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 9
Calories 400kcal
Author Elizabeth


  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Canola Oil or use your favorite oil with a high smoke-point
  • 1 – 1¼ pound Chicken Breast boneless and skinless (2 breasts)
  • 8 ounce can Tomato Sauce
  • 8 ounces Water
  • 18 Small Flour Tortillas – we used 6 inch tortillas
  • cups Cheddar Jack Cheese shredded


  • You will also need: Large baking sheet and Parchment paper
  • Make the homemade taco seasoning - Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

Brown the chicken

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Take the skillet off the heat. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

Make the taco sauce

  • Do not wash the skillet. Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer; adjust the heat as necessary. Stir the sauce and move the chicken around occasionally. Turn the chicken halfway through the cooking time.
  • Make sure the chicken is at least 165°F at the thickest part of the largest piece.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. Stir occasionally.

Shred the chicken

  • Place the chicken on a cutting board or pan and allow it to cool. Use two forks to shred the chicken.
  • Return the shredded chicken to the skillet and stir well until most of the sauce is absorbed. Allow the chicken mixture to cool.
  • Preheat the oven to 350°F

Build the taquitos

  • Place a tortilla wrap on a flat surface. Add roughly 1½ - 2 tablespoons of the shredded chicken mixture a little off center towards the side closest to you. Arrange the filling in a line so that it’s not mounded.
  • Add about 1 tablespoon of the cheddar jack cheese over the chicken.
  • Roll the tortilla tightly away from you. Some liquid may come out of the taquito during the rolling process, keep a paper towel handy.
  • Place the taquito seam side down on a baking sheet that’s lined with parchment paper. Repeat until all of the shredded chicken filling is used up.
  • Bake the taquitos for about 20-25 minutes until the tortillas are nice and crispy on the outside. Keep an eye on the taquitos, check them after 15 minutes or so, just in case.
  • Makes about 18 Taquitos


The cooking time for the chicken will depend on its thickness. If it’s not up to temperature continue cooking for another 5 minutes and check again.
It's best to shred your own cheese instead of using packaged pre-shredded – it melts better


Serving: 2pieces | Calories: 400kcal | Carbohydrates: 41g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 1115mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 3mg