Go Back
Homemade Chicken Taco Taquitos photo
Print Recipe Save it for later

Chicken Taco Taquitos

Crispy baked taquitos filled with seasoned chicken, corn, beans, salsa, and cheese.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 12 servings

Ingredients

  • 1 pound chicken breasts boneless, skinless, cut into small pieces (about 2 breasts)
  • 2 tablespoons taco seasoning
  • 1 tablespoon olive oil
  • 1/2 cup frozen corn kernels
  • 1/2 cup refried beans
  • 1/2 cup salsa
  • 1 cup cheddar cheese shredded
  • 2 tablespoons cilantro chopped
  • 12 6-inch flour tortillas I used Old El Paso
  • 1/4 cup butter unsalted, melted

Instructions

  • Preheat the oven to 450°F and lightly grease a 9x13-inch baking dish with some of the melted butter.
  • Heat the olive oil in a skillet over medium-high heat.
  • Season the chopped chicken with the taco seasoning, add it to the hot skillet, and cook about 5 minutes until the chicken is cooked through.
  • Stir in the frozen corn, refried beans, salsa, and shredded cheddar; cook 2 minutes more until the corn is no longer frozen and the mixture is heated through.
  • Remove from heat, stir in the chopped cilantro, and mix to combine.
  • Lay a 6-inch tortilla flat, place about 2 tablespoons of the chicken mixture near the edge, then tightly roll the tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  • Brush the tops of the rolled taquitos with the melted butter to help them crisp while baking.
  • Bake for about 15 minutes, or until the taquitos are crisp and golden brown.
  • Serve warm with extra salsa on the side.

Equipment

  • 9x13 inch Baking Dish
  • Skillet
  • Spatula or tongs
  • Measuring Cups and Spoons
  • brush (for butter)

Notes

  • These taquitos work well as appetizers or a casual lunch.
  • You can assemble them the night before and refrigerate until ready to bake.
  • Brush with butter for extra crispness.
  • Use 6-inch tortillas for best rolling results.