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These easy, baked chicken taquitos are a must for Taco Tuesday. They are stuffed with deliciously seasoned chicken, cheese, juicy tomatoes and refried beans and baked until the cheese is ooey-gooey and the tortillas are nice and crispy. Craving Mexican food? It doesn’t get any easier than these tasty oven-baked rolled tacos.
You will need:
- 3 cups shredded chicken
- 1 can Rotel Tomatoes, drained
- 2 cans refried beans
- 3 cups shredded cheddar cheese
- 30 flour tortillas (fajita size)
- 2 tablespoons canola oil
PRO TIP: Rotisserie chicken is a great choice for the cooked chicken in this recipe.
SUBSTITUTIONS AND ADDITIONS
MEAT: Instead of shredded chicken, these could also be made with another type of meat such as ground beef, shredded pork or ground pork.
TORTILLAS: Flour or corn tortillas will work although we find flour tortillas tend to roll better.
CHEESE: Instead of cheddar, you could opt for Monterey Jack, Pepper Jack or a Tex Mex blend.
FILLING: There are plenty of other ingredients you can add to the tortillas. Try green onions, black beans, fresh cilantro, green chiles as great options. Just choose your favorite toppings and add away, just make sure you don’t stuff them too full that you can’t close them.
SPICE: Do you like your Mexican dishes spicy? Add a dash of chili powder, cayenne pepper to your chicken while cooking it, or a dash of hot sauce to your taquito.
HOW TO MAKE THIS TAQUITOS RECIPE
PRO TIP: Make up a big batch of shredded chicken in your slow cooker or Instant Pot and freeze in portions. Then you’ll have shredded chicken any time you want to make this great recipe.
STEP ONE: In a medium bowl, mix together the shredded chicken and Rotel Tomatoes.
PRO TIP: Make sure to drain the tomatoes first!
STEP TWO: In a microwave-safe bowl, add the refried beans and microwave for 1 minute.
STEP THREE: On each tortilla, spread a tablespoon of refried beans down the middle. Top with 1 tablespoon of the shredded chicken/Rotel Tomatoes mixture and 1 tablespoon of shredded cheese.
STEP FOUR: Roll the tortilla and secure it with a toothpick.
STEP FIVE: Place the rolled tacos on a large baking sheet lined with parchment paper. Brush each one with a little bit of canola oil.
STEP SIX: Bake taquitos at 425°F for 10 to 12 minutes until golden brown.
STEP SEVEN: Remove from oven and let cool slightly before serving.
HOW TO SERVE
These homemade chicken taquitos are a great appetizer to serve at a party or for a fun Mexican-themed family dinner.
If you are serving taquitos for dinner, why not make a batch of our Spanish rice to serve on the side.
IN THE FRIDGE: Taquitos can be stored in the fridge for 3 to 4 days and reheated in the oven when you are ready to enjoy them again.
IN THE FREEZER: You could assemble these chicken tacos ahead of time and freeze them. I would suggest wrapping each taco individually and then popping it into a freezer-safe container or freezer bag before sealing tight. When you’re ready to bake, just take out the frozen taquitos in the amount you want and bake.
REHEATING: Put the taquitos on a baking sheet, spray them with a little more cooking spray and bake in a 350°F oven for about 15 minutes, until they’re warmed through and nice and crispy again.
Homemade taquitos are full of melty cheese and will easily become a family favorite. These are so fun to make and easily customizable based on your personal tastes. Start with the base of tomatoes, chicken and refried beans, and add your favorite extras.
It’s a rolled-up tortilla filled with beef, shredded chicken or cheese. It’s then fried or baked and served with toppings like sour cream, salsa, and guacamole.
For the shredded chicken, I made mine ahead of time in the Instant Pot. Place 3 large chicken breasts into the bottom of your Instant Pot. (If they are large, slice them in half lengthwise). Add 1½ cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder 1 ½ teaspoon salt and ½ teaspoon pepper. Place the lid on and set the top to “sealing”. Press the manual setting and adjust the time to 25 minutes. When the timer goes off, release the pressure quickly by turning the knob on top to venting. Once the steam has released, remove the lid and remove the chicken, and shred.
Add chicken breasts to the slow cooker, add 1 cup of chicken broth. Season the chicken with 1 teaspoon each of garlic powder, onion powder, salt and pepper. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until meat is tender and shreds easily.
Assemble your tacos as in the baked version and then In a large baking pan or pot, pour 1 inch of oil. Preheat to 350°F and fry the tacos in the hot oil for 2 to 3 minutes until golden brown. Remove to a paper towel to drain.
MORE RECIPES YOU’LL LOVE
- 3 cups chicken shredded
- 1 can Rotel tomatoes drained
- 2 cans refried beans
- 3 cups cheddar cheese shredded
- 30 flour tortillas fajita size
- 2 tablespoons canola oil
- guacamole, sour cream, and salsa for serving
- In a medium bowl, mix together the shredded chicken and Rotel Tomatoes.
- In a microwave-safe bowl, add the refried beans and microwave for 1 minute.
- On each tortilla, spread a tablespoon of refried beans down the middle, top with 1 to 2 tablespoons of chicken and 1 tablespoon of cheese.
- Roll the tortilla and secure with a toothpick.
- Place the rolled tacos on a large baking sheet lined with parchment paper. Brush each one with a little bit of canola oil.
- Bake at 425°F for 10 to 12 minutes until golden brown.
- Remove from oven and let cool slightly before serving.