Simple chicken taquitos that only require 5 ingredients and 40 minutes to prepare.

Total Time: 40 minutes
Chicken Taquitos

It's Taco Tuesday!

Not really… it's actually Taco Friday! I can eat tacos any day of the week.

Chicken Taquitos

Taco night is a big thing in our home. With me being [partly] of Mexican descent, there is a reason that I love me some tacos and Mexican food. And basically the only reason that I tolerated living in Arizona for a year… the Mexican food and markets! Well, that and the fact that my [then boyfriend] husband was in medical school so it was kind of a requirement.

With the family's love of tacos and eating them so frequently, it's becoming a bit boring to just eat the same tacos over and over again. So this time I made some Chicken Taquitos!

I really hesitate to call them taquitos because, while that was my intention, they actually came out the size of a mini burrito. In my eyes a taquito is a thinly rolled taco filled with meat and cheese, lightly fried, and then topped with everything else. Well, I must be a rebel because I filled these babies up with all the fixings and then baked them in the oven.

Oh well. Such is life.

Chicken Taquitos

However, my effort to jazz up or regular taco night was a success as half of the pan of taquitos was gone before I even finished photographing the six that you see here.

So go ahead and spice up your next taco night!

Chicken Taquitos

5 from 1 vote
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Yield: 20 taquitos
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Ingredients

  • 20 small flour tortillas
  • 1 (16 oz) can refried beans
  • 3 cups guacamole
  • 2 cups shredded Mexican cheese
  • 2 boneless, skinless chicken breast cooked and shredded

Instructions

  1. Preheat oven to 425 degrees F and spray two baking sheets with non-stick cooking spray. Set aside.
  2. Lay out a tortilla on a flat surface. Spoon 1 Tbsp. refried beans in a line down the middle of the tortilla. Top with 1 Tbsp. guacamole, sprinkle of cheese, and top with chicken. Roll to form taquito or burrito. Place seam side down on prepared baking sheet.
  3. Repeat until all ingredients have been used.
  4. Bake at 425 degrees for 15-20 minutes or until tortillas are crispy.
  5. Serve immediately with your favorite salsa, if desired.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

Chicken Taquitos

Chicken Taquitos | JenniferMeyering.com

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This Post Has 10 Comments

  1. Love mexican flavours.
    Although it’s only been in recent years that we have been able to taste real mexican flavours and restaurants and not just what you could get your hands on in the supermarket.
    I love this so easy and tasty, gotta love that.
    Visiting from FFF link-up… also if your interested, I’d love it if you’d pop by our Meal link up party called Your Weekly Feed. We host every Sunday, sharing meal inspiration for the week ahead. Maybe link-up a scrumptious recipe or two.

  2. These look truly wonderful, I am working on making my own refried beans at the moment, cans of ingredients that you find so freely available in the US really are not common our shelves at all.

  3. I’m so with you on the overstuffing thing. That’s a Byron move for sure! I’d love to make these, but substitute the chicken for tempeh or seitan – yummy! Actually, truth be told, I’d be happy with just the guacamole and cheese. I can’t get enough guac!

  4. I love that you baked these instead of frying. Taquitos are super fun, but not something I really make often at home just because I have to psychologically prepare myself for frying because I feel like it makes my house reek (poor ventilation). Definitely going to keep these in mind for a future taco night!

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