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16Ingredients
40Minutes
110Calories

Ingredients
US|METRIC
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NutritionView More
110Calories
Sodium6% DV150mg
Fat5% DV3.5g
Protein16% DV8g
Carbs4% DV12g
Fiber8% DV2g
Calories110Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol20mg7% |
Sodium150mg6% |
Potassium140mg4% |
Protein8g16% |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber2g8% |
Sugars<1g2% |
Vitamin A4% |
Vitamin C2% |
Calcium8% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)

Heather 3 months ago
We used a fajita chicken I had in the freezer... turned out very well! Trying it again tonight with some leftover chicken breast... we shall see if it’s as good.

Ryan Furth 7 months ago
It turned out really good. I modified it a bit by adding sauteed red pepper and onion. I'm definitely going to make these again.

Sam Rosiek 7 months ago
Very good and pretty easy. Next time I will use only white corn tortillas as the yellow corn ones were chewy. Used rotisserie chicken and added lots of toppings

Nicole Margaret 8 months ago
These were great. Amended the reciepe a bit and almost doubled all the spices as well as subbed garlic salt for the garlic powder.

Whitney Byers 9 months ago
I used flour tortillas instead of corn due to family's preference. They were delicious! Even the kids enjoyed them!

Kristi Dagdagan 10 months ago
I’ve made this recipe a bunch of times now. I love fried food but I hate frying! So scary! So I looked for a baked taquito recipe and found this one. I use it whenever we have leftover meats - chicken, beef, pork - and adapt it to whatever amount there is. My kids love it! We add a can of green chiles, diced garlic, and diced onion to the meat. I tried freezing them once but they ate them so quickly there was almost no point. I made them again today and forgot to salt and season the mixture before I rolled the taquitos so I just brushed the food with a little olive oil (we never have nonstick spray) and mixed a bunch of salt with some smoked paprika and ground cumin and sprinkled on top before baking. Turned out excellently!
I got some commercially produced ones before and they gave me the worst upset stomach, so I’m really glad to have found this recipe!

Kristi Dagdagan a year ago
We didn’t have to bake them for quite as long as what’s noted, but that’s pretty much the only adjustment we made. This recipe is great as is,; the taquitos come out flavorful and delightfully crispy. It’s a great staple to have in your back pocket - leftovers can be frozen and reheated easily, and they keep well. Kids love it!

Deborah Whipple Stephenson a year ago
It turned out delish... I did tweak it bit .... added cream cheese , a little shredded cheese , a little chopped up chipotle's in adobe's sause to spice it up into the shredded chicken mixture ... Yummy

Cheryl Wasilewski 2 years ago
I made mine by making crockpot chicken with taco seasoning and then followed the recipe accordingly to bake. Super Easy, Crunchy and Delicious!