Quick and Easy Chicken Taquitos

Quick and Easy Chicken Taquitos

Joanne Rainey Miller

"My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side."
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1 h servings 293 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 745 mg
  • 30%

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

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
  3. Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
  4. Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
  5. Bake in the preheated oven until lightly browned and crispy, about 30 minutes.


  • Cook's Note:
  • Flour tortillas can be used in place of corn tortillas.


Read all reviews 8
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I would love to give this recipe 5 stars because the flavor is spot on. The filling tastes similar to the stuff you get in the frozen aisle, except even tastier and a lot more fresh! I followe...

This recipe is fantastic. I've tried other recipes and this one is a winner. Great flavor!

This recipe was fantastic! I had to make some modifications due to what was in my pantry. I used black eyed peas instead of black beans, diced jalapeños instead of green chilies and flour tortil...

I made it with ground beef and it was still good. It works even if you just have a can of diced tomatoes.

Thank you for sharing your recipe! My kids absolutely loved them. I used almost all the ingredients except I didnt have any black beans on hand but used Northern White Chili Beans instead. I thi...

These turned out great! Instead of warning the tortillas with the paper towel, I heated them up individually in the microwave and filled them as soon as I pulled them out. I placed the filling o...

Really tasty! I used mild and my 'it's too spicy' kids went back for seconds. I had one corn tortilla split, guessing wetting the paper towel before heating really helped.

Thank you so much! I have been looking for a quick and easy way to soften the tortillas and your microwave suggestion is amazing! I use my own chicken mixture because I require a low sodium mi...

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