Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Cinco de Mayo may still be a month away, but that’s not stopping me from sharing a few of my go-to Mexican recipes, from The Ultimate Chipotle Pork Nachos to Easy Homemade Churros with Chocolate Sauce, and now, a lighter take on a childhood favorite, taquitos!

Growing up in San Diego, taquitos (a.k.a. flautas) made many an appearance on our family dinner table. And while I’m all for the classic deep-fried variety (of onion rings and arancini and ravioli and…) , I’ve lightened the caloric load with this healthy, baked take on traditional taquitos.

Store-bought rotisserie chicken is shredded and tossed with sautéed onions and spices before being mixed with cheddar cheese and rolled into corn tortillas. A quick bake in the oven yields an extra-crispy taquito that’s ready and waiting for a dive into chunky homemade guacamole and fresh salsa. All that’s missing is a Strawberry Margarita Popsicle for dessert!

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

Healthy Baked Chicken and Cheese Taquitos

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Baked Chicken and Cheese Taquitos

Yield: 12 (6-inch) taquitos

Prep Time: 30 min

Cook Time: 25 min


3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
3 cups shredded rotisserie chicken
1 cup shredded cheddar or Mexican blend cheese
1 1/2 cups chicken broth
12 (6-inch) corn tortillas (See Kelly's Notes)
Homemade guacamole, for serving
Homemade salsa, for serving


Preheat the oven to 425ºF and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.

Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.

Kelly's Notes:

Taquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll. The key to successfully rolling the corn tortillas (without them cracking), is to rely on the quick dip in the simmering (it must be warm!) chicken broth to loosen them up. Don't skip that step, or your corn tortillas will crack during the rolling process.


67 Responses to “Baked Chicken and Cheese Taquitos”

  1. #
    Abby @ The Frosted Vegan — April 3, 2013 at 8:22 am

    Ohhh girl, these look SO good! I’ll take mine with beans, heavy on the crispy : )

  2. #
    Christine @ Cooking with Cakes — April 3, 2013 at 9:43 am

    wowzas these look delicious!!! perfect appetizer for this spring weather (whenever it decides to show up, that is lol) – I love it!

  3. #
    Bev @ Bev Cooks — April 3, 2013 at 10:15 am

    Always, always thinking about CdM. OMG. I want these so bad right now.

    • Kelly Senyei replied: — April 3rd, 2013 @ 8:22 pm

      Slightly obsessed with the fact that you reference it as “CdM.” This is why I love you.

  4. #
    Stephanie B — April 3, 2013 at 10:52 am

    These sound wonderful. I live in San Diego and love that we have Mexican food at our disposal, but it’s nice to have a lighter version I can make at home.

    I never thought to dip the tortillas in broth. I’ve always used oil for my enchiladas. Looks like I can lighten those up too! I’ll be trying this recipe this weekend!

  5. #
    DessertForTwo — April 3, 2013 at 11:41 am

    These look sooo good! The perfect weeknight meal for us! Thanks for sharing? :)

  6. #
    Meagan @ A Zesty Bite — April 3, 2013 at 11:56 am

    Oh man I love taquitos but haven’t made them in LIKE forever! That needs to change soon.

  7. #
    Aly ~ Cooking In Stilettos — April 3, 2013 at 11:56 am

    These look fantastic Kelly!

  8. #
    marcie@flavorthemoments — April 3, 2013 at 12:04 pm

    These look so delicious, especially with the fresh guacamole and sour cream! I especially love that they’re baked. This is something the kids would really love, too.

  9. #
    sarah k @ the pajama chef — April 3, 2013 at 12:16 pm

    yum! thanks for sharing! so easy and yummy!

  10. #
    Georgia @ The Comfort of Cooking — April 3, 2013 at 12:29 pm

    So scrumptious! I love taquitos and yours look amazing, Kelly.

  11. #
    Erin | The Law Student's Wife — April 3, 2013 at 12:51 pm

    We are crazy Mexican food FIENDS at my apartment! I love flautas but they typcially leave me feeling rather….heavy. Lovelovelove that you are oven baking. Helllllllo, Cinco de Mayo. And NCAA game watch. And Tuesday night.

  12. #
    Annie @ Annie's Noms — April 3, 2013 at 12:57 pm

    Mmmmmmm these look fab! I love taquitos and will definitely be trying these soon! :D

  13. #
    fabiola@notjustbaked — April 3, 2013 at 1:09 pm

    Never thought to do this, and I am not sure why. I grew up in Ca too, and I am Mexican/Spanish, so taquitos and flautas are a regular thing. But this is genius. Freezer meals much! Thank you.

  14. #
    Julia @ hungryandconfused — April 3, 2013 at 2:31 pm

    Mmmmm these look so good! I’m currently in Mexico and enjoying all of the local food, but flautas and taquitos have always been a favourite, so looking to try them at home.

    • Kelly Senyei replied: — April 3rd, 2013 @ 8:24 pm

      Get your fill of authentic guac, Julia! I’m so jealous!

  15. #
    ann@acbcDesign — April 3, 2013 at 3:41 pm

    Oh man, do these look good! Love that they are baked rather than fried. I cannot wait to try these. Great photos too – thanks Kelly!

  16. #
    Rachel @ Bakerita — April 3, 2013 at 3:48 pm

    These look so good!! I’ve always loved taquitos a ton, so I’ll definitely be trying this out. Pinned!

  17. #
    Cassie | Bake Your Day — April 3, 2013 at 4:35 pm

    This is so great for Cinco de Mayo. Mexican food is my favorite and these look amazing, Kelly!

  18. #
    Jackie @ The Beeroness — April 3, 2013 at 5:07 pm

    I love a baked taquito, I think even more than fried. Some of those fried guys can get too greasy. Love that guacamole, look fabulous.

  19. #
    Stacy | Wicked Good Kitchen — April 3, 2013 at 8:17 pm

    Kelly, your Baked Chicken & Cheese Taquitos look SOOOOOO good! I make some mean Flautas (I think The Big Lug married me because of them!), and your recipe for Taquitos is a must-make-asap!! Mmmmm! We have Southwestern fare at least twice a week at our house, LOL! A great recipe for Cinco de Mayo! Thank you! xo

  20. #
    Tieghan — April 3, 2013 at 10:37 pm

    These look AWESOME! So my kind of meal!

  21. #
    Stephanie @ Eat. Drink. Love. — April 4, 2013 at 12:52 am

    I have made taquitos a few times, but always use flour tortillas. I have wanted to try corn, but was worried about the cracking. Thanks for the simmering tip!

  22. #
    Chung-Ah | Damn Delicious — April 4, 2013 at 1:36 am

    How did you know that taquitos are my ultimate weakness?!!

  23. #
    Katie — April 4, 2013 at 7:04 am

    Yum! I love taquitos and love that you baked them!!!

  24. #
    Joanne — April 4, 2013 at 7:28 am

    I feel slightly ashamed to say that I’ve never had a single taquito in my life! you make them look so tasty that I definitely need to change that ASAP.

  25. #
    Heather @ Sugar Dish Me — April 4, 2013 at 11:17 am

    Well. I know what I’m having for dinner!!
    I have baked them with flour tortillas but never corn– and I actually like the corn tortillas better but my other half whines about them. These are beautiful!!

  26. #
    Nicole @ Young, Broke and Hungry — April 4, 2013 at 11:40 am

    I can never get enough Mexican food and these baked taquitos look so much crispier then a fried version. Less greasy as well.

  27. #
    Kathleen Richardson — April 4, 2013 at 7:35 pm

    Your Chicken-Cheese Taquitos would make a great party snack!

  28. #
    Miss Kim @ behgopa — April 5, 2013 at 3:28 am

    The photos are beautiful, as always. They totally make anyone reading this post crave Mexican food. You are great with the camera, and an excellent teacher in photography in Food Blogging For Dummies. I have learned so much more than I ever knew..and still learning through the book. I especially found the photography reference helpful, which is an area I need to keep practicing.

  29. #
    claire @ the realistic nutritionist — April 5, 2013 at 2:57 pm

    god yes!!! I love taquitos!!!

  30. #
    Stephanie B — April 5, 2013 at 7:23 pm

    Made them for dinner and they were wonderful. Got my Mexican kick with out all the grease.

    A few modifications: I added a little chipotle salsa in the mixture and I didn’t dip the tortillas in broth, instead, I wet two paper towels and heated about 4-5 tortillas at a time for 45-60 seconds. It worked great.

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:22 pm

      So glad you enjoyed the recipe, Stephanie! Love your tip about heating the tortillas.

  31. #
    Rosie @ Blueberry Kitchen — April 6, 2013 at 5:35 pm

    Oh yum, these look so delicious – thanks for the recipe!

  32. #
    Bob @ Cooking with an Evolved Dad — April 7, 2013 at 4:59 pm

    Made these yesterday to rave reviews. I probably made 20-25 taquitos and thought I would have some left over to snack on today — but we gobbled them all up last night!

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:20 pm

      Awesome! So glad you enjoyed the recipe, Bob!

  33. #
    sally @ sallys baking addiction — April 9, 2013 at 10:43 am

    ok, suddenly i’m STARVING for some taquitos. I will gladly celebrate cinco de mayo early this year. I can’t wait to make them!

  34. #
    Kristi @ Cherry Jasmine — April 9, 2013 at 9:25 pm

    These look AMAZING! I can’t wait to make these! Yummm!

  35. #
    Crystal — April 11, 2013 at 11:07 pm

    These look amazing! I love corn tortillas.

  36. #
    ashley - baker by nature — April 14, 2013 at 12:38 am

    I need to make these… yeah… like as soon as friggin possible!!!

  37. #
    Frances H. — April 16, 2013 at 10:52 pm

    Kelly – thanks for this dinner idea and recipe. It was so easy and absolutely yummy! I’ve always wanted to make taquitos that didn’t require frying and were still crispy and yummy. These were awesome and the kids LOVED them. Great job!

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:23 pm

      Thanks so much, Frances!

  38. #
    Becky K. — April 24, 2013 at 8:45 am

    AWESOME! My older son loves those store bought taquitos, but I can NEVER bring myself to buy them~all loaded with STUFF, uck! I will be trying these. Thanks!

  39. #
    Elizabeth @ Confessions of a Baking Queen — April 25, 2013 at 12:36 am

    Now I want a taquito- well really a flauta :) These look fabulous and so easy :)

  40. #
    Angie @ Big Bear's Wife — April 26, 2013 at 9:23 am

    hello dinner idea!

  41. #
    Debbie — April 26, 2013 at 4:05 pm

    My kids (teens & young adults) beg me to make these! They are easy to prepare and super delicious. I made mine with flour tortillas, which makes them more like a flauta. Awesome!!

    • Kelly Senyei replied: — January 2nd, 2014 @ 12:24 pm

      Thanks so much, Debbie!

  42. #
    Margaret — December 21, 2013 at 12:46 pm

    these lacked flavour big time. I did not enjoy them. perhaps with some sauce and corn tortillas they would be better.

    • Kelly Senyei replied: — January 2nd, 2014 @ 11:37 am

      Hi Margaret – I’m sorry you didn’t enjoy the recipe, however the recipe does call for corn tortillas, as well as guacamole and salsa for serving.

  43. #
    Megan — January 28, 2014 at 10:28 pm

    Made these for dinner tonight, and they were FANTASTIC! My family couldn’t stop talking about them. Love the tip about dipping the tortillas in the chicken broth, it made for a tasty and crispy roll. Keeping this recipe for sure :)

    • Kelly Senyei replied: — January 28th, 2014 @ 10:31 pm

      So glad to hear it, Megan!

  44. #
    Nancy — February 18, 2014 at 2:48 pm

    I just made these, and it was a disaster trying to roll the tortilla :( They got so soft and cracked either way. They are in the oven right now, so a long as they taste good, the state of the tortilla doesn’t matter to me. The flour tortilla ideas sounds good, but the caloric value will go up :/. I suggested getting thick corn tortillas that won’t soak up the broth so easily.

    • Kelly Senyei replied: — February 18th, 2014 @ 3:48 pm

      Hi Nancy – How long did you keep the tortillas in the broth? And was the broth warm?

  45. #
    Brittney — March 20, 2014 at 11:42 am

    I just put the chicken in the crock pot for these! They look so good! Can’t wait to give them a try tonight! Thanks Kelly!

    • Kelly Senyei replied: — March 20th, 2014 @ 12:57 pm

      Great idea, Brittney!

  46. #
    Aggie — April 9, 2014 at 8:12 pm

    Great tip about the cracking corn tortillas! These look so so good. I could eat a plateful.


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