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Chicken and cheese taquitos topped with chopped tomatoes, sour cream and cilantro.
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Chicken and Cheese Taquitos

This Chicken and Cheese Taquito recipe is one of my all time favorites because they’re so simple to make yet loaded with flavor. If you need a good “Taco Tuesday” meal without the effort, look no further.
Course Lunch, Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 taquitos
Calories 142kcal
Cost 20

Ingredients

Instructions

  • Preheat the oven to 425 and spray a large baking sheet with non-stick cooking spray. Set the baking sheet aside.

Make the taquito filling

  • Add the HeluvaGood dip to a large bowl with all the spices, lime juice and cilantro. Mix until everything is all thoroughly combined.
    ¼ cup HeluvaGood French Onion dip, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp ground cumin, ½ tsp onion powder, ½ tsp oregano, 1 tbsp fresh lime juice, 3 tbsp fresh cilantro
  • Add the shredded chicken and cheese to the bowl. Mix again until thoroughly combined.
    2 cup cooked chicken breast, 1 cup Monterey Jack cheese

Assemble the taquitos

  • Heat the tortillas slightly so they're easy to fold. Place a group of 3-4 tortillas between two paper towels and lightly dampen each side. Microwave for 20-30 seconds.
  • Scoop about 1-2 tablespoons of the chicken mixture into each tortilla and roll tightly. Try to leave a little bit of space (about ½ inch) on the edges so that the mixture doesn't ooze out when cooking. Place tortillas seam-side down on the greased baking sheet.
    12-15 small corn tortillas
  • Bake for 15-20 minutes, depending on how crunch you like them.

Notes

  1. This recipe yields about 12 taquitos using corn tortillas.
  2. Buy a rotisserie chicken instead of cooking the chicken yourself if you're in a pinch.
  3. Don't forget to microwave the tortillas...DON'T SKIP THIS STEP! Corn tortillas have a tendency to rip and warming them will help prevent this.
  4. Make sure to place them seem-side down so they stay together. You don't want them unrolling in the middle of baking.
  5. Don't overfill the tortillas. Leave an inch or so on the sides to prevent oozing out.
  6. You can use small flour tortillas instead of corn tortillas if you prefer. Just know that you'll yield less taquitos and have to put 2-3 scoops of the mixture in each tortilla.
  7. These make a great, quick dinner or snack. Serve them with your favorite toppings including sour cream, guacamole, salsa, pico de gallo, lettuce, tomatoes and cheese.
  8. You can freeze these taquitos! After you roll them up, place them on a baking sheet and put them right in a freezer. After they freeze, take them off the baking sheet and put them in a freezer bag. You can store them for about a month. To reheat, preheat oven to 425 degrees and bake for 20-25 minutes until warm inside.
  9. Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe.  It is recommended you check your exact measurements to come up with your own figures.

Nutrition

Serving: 1taquitos | Calories: 142kcal | Carbohydrates: 12g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg