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close up taquitos on black plate with sour cream

Cheesy Chicken Baked Taquitos

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.
Course Appetizer, Dinner
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Taquitos
Calories 249kcal
Author Diana Reis


  • 10" Skillet
  • Baking Sheet


  • 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


  • 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.


  •  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.


Calories: 249kcal | Carbohydrates: 25g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 464mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg