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Easy Chicken Taquitos

Make taquitos, or rolled tacos, at home with this super easy recipe that uses canned or rotisserie chicken, cheese, and hot pepper sauce. The filling is easy to adjust — add sliced jalapeños if you prefer lots of heat. Bake until crisp and serve as an appetizer or side dish with your favorite salsa. You can also serve them as a main course topped with lettuce, tomato, olives, sour cream, and more.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 1330.8 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Medium Mixing Bowl
  • 1 Non-stick Skillet For warming tortillas
  • 1 Rubber spatula or spoon For mixing and spreading
  • 1 Measuring Spoons For hot pepper sauce

Ingredients
  

Main

  • cooking spray
  • 1 10 ounce can chicken chunks, drained or 1 1/4 cups rotisserie chicken, chopped
  • ¼ cup shredded Cheddar cheese
  • 5 drops hot pepper sauce such as Tabasco, or more to taste
  • 12 corn tortillas

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
  • Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
  • Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  • Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

Notes

For optimal flexibility and to prevent cracking, avoid over-warming tortillas; just a brief sear in a skillet or a quick microwave burst wrapped in a damp towel is sufficient. To elevate flavor, consider poaching and shredding fresh chicken, seasoning it with a pinch of cumin or smoked paprika, and a touch of finely minced onion or garlic. While Cheddar works, a Mexican blend or Monterey Jack offers a creamier melt. For a superior crisp, lightly brush each rolled taquito with a thin layer of oil or cooking spray before baking, and consider rotating the baking dish halfway through. Serve with fresh garnishes like pico de gallo, a dollop of crema, or a squeeze of lime to brighten the overall profile.