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Easy Chicken Taquitos


"Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix."
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45 m servings 209 cals
Original recipe yields 6 servings (12 taquitos)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
  3. Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

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Read all reviews 111
  1. 150 Ratings

Most helpful positive review

Delicous. I used chicken I cooked in garlic, sea salt and paprkia, as I am allergic to gluten and don't use many canned foods. I also added about a tablespoon of sour cream to help bind them a...

Most helpful critical review

First of all, these were quite tasty and yes, very easy. The issue I have with this recipe is using canned chicken. The other issue is the lack of proper seasoning. To keep this easy, I picke...

Most helpful
Most positive
Least positive

Delicous. I used chicken I cooked in garlic, sea salt and paprkia, as I am allergic to gluten and don't use many canned foods. I also added about a tablespoon of sour cream to help bind them a...

When I first started rolling the tortillas they I used a spray bottle and misted each tortilla with water before warming them in the pan, and they rolled up great. Definitely going ...

Used 1 and a half chicken breasts instead of the can of chicken and couldn't help but season it with just a little bit of Taco Seasoning I from this site. I used the yellow corn tortillas, but t...

YUM! In addition to the canned chicken and cheese, I added a can of diced green chiles and some taco seasoning. I also used flour tortillas instead of the corn. After they were rolled up, I spra...

These were great. (: They made an awesome lunch for my brother and I. I added sour cream, cumin, and garlic powder, and added a little more cheese as well. I didn't have canned chicken, but left...

Super easy. I followed the recipe exactly the first time but found them to be a bit bland. The second time I added a teaspoon of taco seasoning, used flour tortillas and added a bit of sour crea...

This seems like a great way to use up Mexican leftover meat. If you have some pollo asada, carne asada, carnitas, or even just ground taco meat you can give it a second life as taquitos! They al...

These are good, and much healthier than my usual fried version. I did think they needed a kick, more seasoning on the chicken. But they're sure quick and easy to assemble, great for a last-minut...

I cooked 1 boneless skinless chicken breast in broth for about 10 min (until juices run clear) and then shredded it. I seasoned with salt, pepper, cumin, chili powder, cilantro garlic and onion...