Baked Chicken Taquitos

Baked Chicken TaquitosThese are tasty morsels and the kids like them because they are fun to eat. They are much healthier than the fried version. Great as lunch or a snack on the go. Great to make ahead and freeze.


  • 3 chicken breasts - cooked and chopped
  • 1 jar (15 oz - 16oz) of salsa, mild or medium
  • 8 oz cheddar cheese, shredded
  • 2 green onions, finely chopped
  • 1 tbs chopped fresh cilantro, optional
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 - 2 tbs melted butter
  • kosher salt

    flour tortilla shells - 6" size (no larger than 6")


  1. Preheat oven to 400 degrees. Lightly spray or butter a baking sheet with cooking spray.
  2. In a large mixing bowl, combine the first 9 ingredients. Place some mixture on one end of the tortilla and roll up very tightly. Place on baking sheet seam side down.
  3. Using a pastry brush, lightly spread melted butter on each tortilla.
  4. Sprinkle kosher salt on each rolled tortilla, if desired.
  5. Bake in preheated oven for about 15 - 20 minutes, until crisp and just until the edges start to turn golden brown.
  6. Let rest for a minute, then slice down middle on diagonal. Serve with Pico de Gallo, salsa, sour cream, or guacamole if desired.


- I like to use Tostito All Natural Salsa or Paul Neuman's salsa.

- Instead of using butter, you can using cooking spray on the tortillas.


- I will shred the cooked chicken first and then chop it finely.


- Replace tomato salsa with green salsa.

- Add finely chopped pickeled jalepenos.

- Replace chicken with 1 pound of cooked ground beef or ground turkey, well drained.

- Add corn, black beans, or pinto beans to the mixture.

- Add a pinch or two of red pepper flakes or cayenne if you like it spicier.


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