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.

Sarah
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

209 calories; 6.8 g total fat; 34 mg cholesterol; 292 mg sodium. 23.3 g carbohydrates; 14.3 g protein; Full Nutrition

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2011
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 bit better. Great recipe Read More
(203)

Most helpful critical review

Rating: 3 stars
04/16/2013
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 picked up a just cooked rotisserie chicken at the market then shred the chicken by hand. For seasoning I used a packet of taco seasoning about a half cup of hot salsa and a tablespoon of cream cheese (I promise super yummy combination). I used Mission corn tortillas which are very soft and flexible so rolling these was easy without having to warm them first. The biggest issue I had was only one side of the taquito gets somewhat crispy so they needed to be flipped then put back in the oven. Also the tortillas kind of cracked a little which may be the brand I used? Regardless they did taste pretty great and hubby liked them too. These would be a fun "pot luck" kind of meal to bring to work or other party like events. Read More
(28)
161 Ratings
  • 5 star values: 76
  • 4 star values: 51
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
05/11/2011
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 bit better. Great recipe Read More
(203)
Rating: 5 stars
05/11/2011
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 bit better. Great recipe Read More
(203)
Rating: 4 stars
09/18/2011
When I first started rolling the tortillas they cracked...so I used a spray bottle and misted each tortilla with water before warming them in the pan and they rolled up great. Definitely going to experiment with different ingredients in the future to perfect the taste but they were great even without changing a thing. Read More
(164)
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Rating: 5 stars
05/20/2011
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 then decided that I should have used white because the yellow ones cracked really easily even when warm. To combat the cracking I used more filling than called for and only got eight bigger taquitos. Quick easy cheap...Overall a 5 star dish! Read More
(133)
Rating: 5 stars
08/31/2011
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 sprayed them with Pam and then sprinkled more taco seasoning on the taquitos. The best part was that I actually made these the day before my party then the night of the party just popped them in the oven on low for a while and they were warmed perfectly and still nice and crisp. I served with salsa and sour cream but they were wonderful on their own. I can't wait to make them again! Read More
(63)
Rating: 5 stars
06/13/2011
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 leftover rotisserie worked well. I brushed the tops of each taquito with margarine before baking and the results were delicious. I'll definitely make them again. Read More
(60)
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Rating: 4 stars
03/15/2013
LADIES and GENTLEMAN The trick to rolling corn or flour tortillas successfully for taquitos or enchiladas is to put one tortilla between 2 sheets of damp paper towel and microwave for 30secs. I know it's tedious to do that to every one but if you're quick you can roll one while another is microwaving. Redampen the papertowel as needed. Using this trick you will never have trouble with cracking tortilla again no matter how dry they were when you started. Hope this helps some of y'all. Read More
(49)
Rating: 5 stars
08/19/2012
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 also freeze great too if you want to make an extra big batch and store them in your freezer for a quick dinner--just reheat and eat. I used some leftover carnitas sauted with onions until it was hot and crispy. I quickly fried each tortilla in a little oil so it'd by more pliable and not crack (this is a great trick for enchiliadas as well). When I rolled them I added a couple toothpicks to keep them from coming apart when I baked them. Served them with salsa verde sour cream and cabbage salad for a light dinner. Read More
(49)
Rating: 4 stars
08/03/2011
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 cream (as suggested by other reviewers). Yum. Read More
(48)
Rating: 4 stars
10/24/2012
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-minute weeknight meal. All in all a nice base recipe easily tweaked. Read More
(44)
Rating: 3 stars
04/16/2013
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 picked up a just cooked rotisserie chicken at the market then shred the chicken by hand. For seasoning I used a packet of taco seasoning about a half cup of hot salsa and a tablespoon of cream cheese (I promise super yummy combination). I used Mission corn tortillas which are very soft and flexible so rolling these was easy without having to warm them first. The biggest issue I had was only one side of the taquito gets somewhat crispy so they needed to be flipped then put back in the oven. Also the tortillas kind of cracked a little which may be the brand I used? Regardless they did taste pretty great and hubby liked them too. These would be a fun "pot luck" kind of meal to bring to work or other party like events. Read More
(28)