Easy Chicken Taquitos Recipe

Delicous. I used chicken I cooked in garlic, sea salt and paprkia, as I am allergic to gluten and don't use many canned foods. I also added about a tablespoon of sour cream to help bind them a bit better. Great recipe

Used 1 and a half chicken breasts instead of the can of chicken and couldn't help but season it with just a little bit of Taco Seasoning I from this site. I used the yellow corn tortillas, but then decided that I should have used white, because the yellow ones cracked really easily, even when warm. To combat the cracking, I used more filling than called for, and only got eight bigger taquitos. Quick, easy, cheap...Overall a 5 star dish!

YUM! In addition to the canned chicken and cheese, I added a can of diced green chiles and some taco seasoning. I also used flour tortillas instead of the corn. After they were rolled up, I sprayed them with Pam and then sprinkled more taco seasoning on the taquitos. The best part was that I actually made these the day before my party, then the night of the party, just popped them in the oven on low for a while and they were warmed perfectly and still nice and crisp. I served with salsa and sour cream, but they were wonderful on their own. I can't wait to make them again!

LADIES and GENTLEMAN>>>> The trick to rolling corn or flour tortillas successfully for taquitos or enchiladas is to put one tortilla between 2 sheets of damp paper towel and microwave for 30secs. I know it's tedious to do that to every one, but if you're quick you can roll one while another is microwaving. Redampen the papertowel as needed. Using this trick, you will never have trouble with cracking tortilla again, no matter how dry they were when you started. Hope this helps some of y'all.

These were great. (: They made an awesome lunch for my brother and I. I added sour cream, cumin, and garlic powder, and added a little more cheese as well. I didn't have canned chicken, but leftover rotisserie worked well. I brushed the tops of each taquito with margarine before baking, and the results were delicious. I'll definitely make them again.

This seems like a great way to use up Mexican leftover meat. If you have some pollo asada, carne asada, carnitas, or even just ground taco meat you can give it a second life as taquitos! They also freeze great too if you want to make an extra big batch and store them in your freezer for a quick dinner--just reheat and eat. I used some leftover carnitas sauted with onions until it was hot and crispy. I quickly fried each tortilla in a little oil so it'd by more pliable and not crack (this is a great trick for enchiliadas as well). When I rolled them I added a couple toothpicks to keep them from coming apart when I baked them. Served them with salsa verde, sour cream, and cabbage salad for a light dinner.

I cooked 1 boneless skinless chicken breast in broth for about 10 min (until juices run clear) and then shredded it. I seasoned with salt, pepper, cumin, chili powder, cilantro garlic and onion powder. I at least doubled the amount of cheese. The key to the corn shells is only doing a couple at a time. Wrap between a damp paper towel and microwave for about 30 sec. I didn't have any problems with mine tearing. My corn shells were rather small, so I used an 8x8 pan and it worked great. I did bump up the temperature at the end to 400 for some extra crispness. Not as good as fried, but they were ok. I think next time i'll brush them with margarine and see if that helps combat the dryness of the corn shells.

First of all, these were quite tasty and yes, very easy. The issue I have with this recipe is using canned chicken. The other issue is the lack of proper seasoning. To keep this easy, I picked up a just cooked rotisserie chicken at the market, then shred the chicken by hand. For seasoning, I used a packet of taco seasoning, about a half cup of hot salsa and a tablespoon of cream cheese (I promise, super yummy combination). I used Mission corn tortillas, which are very soft and flexible so rolling these was easy without having to warm them first. The biggest issue I had was only one side of the taquito gets somewhat crispy so they needed to be flipped then put back in the oven. Also, the tortillas kind of cracked a little which may be the brand I used? Regardless, they did taste pretty great and hubby liked them too. These would be a fun "pot luck" kind of meal to bring to work or other party like events.

Yummy and super easy! I make something like this often for a quick dinner on busy nights. The ONLY difference is that I used chicken that I boiled and seasoned myself and I usually crisp mine up on top of the stove in a little oil. But Kudos to you for throwing them in the oven. Cant believe I never though to do that! 5 stars for an easy, yummy, and healthier alternative to my frying, recipe! ( Lets not be so critical. She never said that they were authentic mexican taquitos. She said they are EASY! lol Heck, my Mexican friend taught me this same EASY way to make them. Yum Yum!

Love this recipe for many reasons: 1) Easy 2) Cheap 3) Quick- Not a "30 minute meal", but fast enough to throw together after work. 4) Customizable- Don't have hot sauce? Sprinkle in some chili powder for heat. I add cumin and have added chopped jalapeños and corn. To make it extra cheesy, sprinkle a bit of cheese on top during the last 5 minutes of baking. Quick tip: do not skip the step of heating tortillas in the skillet. I have tried not heating at all, and heating in the microwave and neither method works. They're harder to roll up and crack/get all flaky in the oven. Not inedible, but messier. I serve it as a main dish, topped with guacamole, salsa and sour cream and have a salad on the side. We make this meal at least once a month.

Kids loved! So easy. I crock potted three frozen chicken breasts with a taco seasoning pack for 8 hours on low (because it's what I had and this was a last minute decision). Shredded and rolled in to warmed flour tortillas. Baked as directed and served with sour cream and salsa. So good. Thank you!

Definitely will make again. I used rotisserie chicken according to recipe but added 1/4 tsp each garlic powder, paprika, and salt. Next time I will add more. I only added 2 drops hot sauce - again needs more. I also added chopped onion. One tbsp of sour cream does help bind ingredients. Thank you! Quick and easy.

Made it on a whim — turned out amazing.

What I liked: simple ingredients and relatively simple instructions. I added spices and used cooked chicken breast instead of canned. Turned up to 400 at the end and left them in an extra 5-10 minutes to get extra toasted on the top. What I didn't like: I followed the directions for the tortillas exactly and struggled very much. They were constantly sticking to the pan, breaking and crumbling apart, sometimes after id already formed and placed them. I've seen online that dipping them in hot oil for a moment will get them nice and floppy, but I didn't try that. Maybe it's a matter of practice and next time it'll be easier. Could also be the tortillas I used though they were fairly new. Overall pleased but I'll probably adjust it for my next time making.

I loved this. I know that every recipe is bland for my taste and my eating experiences of 73 years. So I just thought in lots of cumin, chili pepper, lots of fresh ground pepper and Greek yogurt to bind with the Mexican mix cheese. I used ground turkey that also was spiced up. It was delicious. Now the grand nieces/nephews (12 & 14) are coming over and forget every spice I just mentioned, those youngsters are wimps. However we are going to have a taquitoes making party!

I used fajita mix with can chicken. Heated it all up first. Then prepared as instructed. Yummy!

I did not use canned chicken in fact the reason i made this was because i had a couple grilled (and seasoned) chicken breasts leftover...the tortillas got a little hard..so maybe a little less cook time but they were good. I topped them with sour cream and salsa. Served with cilantro lime rice and black beans. Great use for leftover chicken 👍

Love the recipe! I heated my tortillas in a couple drops of oil in a saucepan/ comal or skillet to soften them, I do this when making enchilladas... As for the spice...can garnish with salsas and favorite toppings! If serving to children, don't want too much spice anyway! Thanks overall great recipe! Vickie 😉

Yes

I’m not fond of canned chicken, so I cooked 2 chicken breasts in the slow cooker during the day. Then I shredded them and, per other reviews, added a can of diced green chiles, a big dollop of sour cream, a big dollop or two of salsa, cheese, and hot sauce. I baked them 40 minutes in a 9x13 as the recipe recommended. Next time, I will spread them out on a silpat on my jelly roll pan so they don’t touch. I think they will crisp up better on all sides. The recipe as written is a good base recipe but needs more flavor. I love the way I made it. This is definitely a keeper!