Chicken Taquitos Baked with Cheese

Chicken Taquitos
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This Mexican favourite is just as easy to make from home as it is to buy straight from the takeaway!

For an authentic taste of North American cuisine, you’ll obviously have to travel there – but these delicious taquitos should bring Mexico to you, at least for one meal. It is a big tradition over there.

You’ll serve six people with this recipe below, so you can adjust to suit.

Serves: 6

Preparation: 30 Minutes

Cooking Time: 25 Minutes

Difficulty Level: 2/5

What You’ll Need

  • 2 cloves minced garlic
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 ½ tsp paprika
  • ¼ tsp black pepper
  • 1 chicken, cooked and shredded
  • 2 tbsp lime juice
  • 1 ½ tsp of cumin
  • 100g grated Mexican cheese (or any other to taste)
  • 12 corn or flour tortillas (6 inch)
  • 1 ½ cups chicken broth
  • ¼ tsp of salt
  • Dips to serve – guacamole, salsa, sour cream are good

Nutritional Information

  • Calories: 380
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbohydrates: 30g
  • Sugar: 1g
  • Fibre: 1g
  • Protein: 23g



Preheat your oven to around 220°C/425°F/Gas Mark 7 and prepare some baking paper


Heat up the olive oil in a pan over medium heat and add in the onion until cooked to translucency.  That should take no more than five minutes. Then, you’ll need to add in the garlic and cook for a further three minutes


Cut the heat to a low temperature and add in the spices, juice and seasoning.  Stir in, then toss in the chicken, continuing to do so to combine everything together


Transfer this mix to a bowl and leave to cool down.  This shouldn’t take longer than 10 minutes. Then, you’ll need to add in the cheese to stir


Now, heat up the chicken broth in a pan on medium. Bring it to simmer, and dip in the tortillas for 15 seconds each. You should be able to roll them after dipping so don’t leave them too long


Lay tortillas flat and spoon chicken mix onto each piece (towards the lower thirds and around three tablespoons per wrap). Roll up your tortilla nice and tight, and place on your baking sheet with the seam facing downwards.  Keep going until everything is filled and rolled


Bake for around 20 minutes, or at least until everything is nice and golden, and crispy to the touch. Serve!

Tip 1
Corn tortillas are the most commonly used in Mexico, but any kind is suitable for this recipe
Tip 2
Dipping the tortillas in warm broth is what makes them soft enough to roll. Don't underdo this as they may crack
Tip 3
They can be frozen, either after baking or pre-baking to suit your future plans
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