What’s the perfect answer to boring leftover chicken? These Cheesy Chicken Baked Taquitos are baked to a perfect crisp and filled with savory chicken smothered in enchilada sauce, and gooey cheese. Top them off with a little sour cream and you have a delicious, easy meal in 30 minutes.
These baked taquitos are so easy to make, it hardly feels like I’m sharing a recipe. I usually make this with leftovers from a Whole Roasted Chicken. Any cooked chicken will work and this is a fun thing to do with a rotisserie chicken from the grocery store.
I’ll never knock you for using premade items and taking shortcuts in the kitchen. It is hard to get food on the table meal after meal, day after day. I hope following Delicious by Design makes your life easier.
Make this Recipe
This recipe is fast and easy to make.
You will have super crisp baked taquitos using just a little olive oil. No Messy Frying!
The chicken is spiced up with sauteed onions and canned enchilada sauce, adding big flavor with just a few simple ingredients. No need for a spice cabinet full of special ingredients.
This is an extra budget friendly meal. There are just a few inexpensive ingredients and you can use up leftovers making the most of the food you already bought.
Ingredients
Canned Enchilada Sauce- You can find a variety of enchilada sauces at the grocery store. They come in different levels of spice. Using canned sauce saves time and keeps you from stocking spices you might not use too often.
Instructions
Step 1
- Preheat the oven to 425°.
- Dice yellow onion into a fine dice. It doesn’t have to be perfect, but smaller pieces blend with the chicken and cheese to make a nice even filling.
- Mince or press garlic.
- Heat a skillet on medium high heat. Add olive oil to the pan. Then add the diced onions and minced garlic to the pan. Cook them until they are translucent.
Step 2
- Take cooked chicken and shred or dice into bite-sized pieces. Toss the chicken pieces into the pan with the cooked onions.
Step 3
- Pour one cup of enchilada sauce into the skillet. Give everything a good stir and bring the sauce up to a simmer. Let it cook for just a minute or two.
Step 4
- Prepare an area to assemble the taquitos. Gather your olive oil, flour tortillas, shredded cheese, and filling.
- Pour some olive oil into a small bowl. Then use a basting brush to brush oil onto one side of a flour tortilla.
Step 5
- Turn the tortilla over so that you are filling the side that does not have oil. Sprinkle a layer of shredded cheese onto the tortilla. Then put two spoonfuls of filling on top of the cheese.
- Keep the filling in a narrow straight line from one end of the tortilla to the other.
- Finally, roll the tortilla tightly around the filling. Place the roll seam side down on a lined baking sheet.
Step 6
- Repeat steps 4 and 5 until you have filled 12 six inch flour tortillas.
Step 7
- Bake on the middle rack of the oven for 15 minutes. After 15 minutes, turn the broiler on for low for 3-5 minutes. This will get them extra crisp.
FAQs
Taquitos are typically fried corn tortillas filled with just shredded meat and cheese. Flautas are usually made with flour tortillas and simple meat and cheese filling. Rolled tacos have additional ingredients like onions in the filling. Although they are technically different things, they are made very similarly. The end result is a crisp, rolled tortilla with filling.
My recipe is closer to a baked flauta or rolled taco, but the most popular word to describe this dish is taquito. Popular isn’t always accurate, but I really wanted you to find this recipe, because it is so good.
You can make filling using fresh chicken as well. Start by dicing up boneless-skinless breast or thigh meat. Heat your skillet and add olive oil. Brown the diced chicken and then add the onions and garlic. Make sure to cook the chicken and onions completely. Finally add the enchilada sauce.
Expert Tips
I buy the mild enchilada sauce because I have young children and they really don’t eat spicy food yet. If you like a little kick, try the medium. I like spicy food, but I usually avoid hot. Too much heat can make it hard to taste anything else.
Keep a close eye on these baked taquitos while they are under the broiler and do not move to the top rack.
You can serve these Cheesy Chicken Baked Taquitos for dinner or for a super fun appetizer at your next party. Serve them with the Best Homemade Guacamole!
Leftover-makeover dishes are my favorite. To Deliciously cut back on food waste, try…
Did you make these Cheesy Chicken Baked Taquitos? Follow me on Instagram, post a picture and tag @deliciousbydesigntv. Leave this recipe a 5 Star Review.
Cheesy Chicken Baked Taquitos
Equipment
- 10" Skillet
- Baking Sheet
Ingredients
- 2 Cups Cooked Chicken
- 12 6 ” Flour Tortillas
- ½ Cup Canned Enchilada Sauce
- 1 Cup Shredded Jack Cheese
- 1 Yellow Onion
- 2 Cloves Garlic
- 3 Tablespoons Olive Oil
Instructions
- Preheat the oven to 425°.
- Dice yellow onion into a fine dice. It doesn’t have to be perfect, but smaller pieces blend with the chicken and cheese to make a nice even filling.
- Mince or press garlic.
- Heat a skillet on medium high heat. Add olive oil to the pan. Then add the diced onions and minced garlic to the pan. Cook them until they are translucent.
- Take cooked chicken and shred or dice into bite-sized pieces. Toss the chicken pieces into the pan with the cooked onions.
- Pour one cup of enchilada sauce in with the chicken and onions. Give everything a good stir and bring the sauce up to a simmer. Let it cook for just a minute or two.
- Prepare an area to assemble the taquitos. Gather your olive oil, flour tortillas, shredded cheese, and filling.
- Pour some olive oil into a small bowl. Then use a basting brush to brush oil onto one side of a flour tortilla.
- Turn the tortilla over so that you are filling the side that does not have oil. Sprinkle a layer of shredded cheese onto the tortilla. Then put two spoonfuls of filling on top of the cheese.
- Keep the filling in a narrow straight line from one end of the tortilla to the other.
- Finally, roll the tortilla tightly around the filling. Place the roll seam side down on a lined baking sheet.
- Repeat steps 4 and 5 until you have filled 12 six inch flour tortillas.
- Bake on the middle rack of the oven for 15 minutes. After 15 minutes, turn the broiler on for low for 3-5 minutes. This will get them extra crisp.
Notes
- I buy the mild enchilada sauce because I have young children and they really don’t eat spicy food yet. If you like a little kick, try the medium. I like spicy food, but I usually avoid hot. Too much heat can make it hard to taste anything else.
- Keep a close eye on these baked taquitos while they are under the broiler and do not move to the top rack.
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