Cheesy Chicken Taquitos Recipe

The mom behind Weelicious, one of my favorite family food resources (along with One Hungry Mama, of course!) has come out with a new cookbook, Weelicious: 140 Fast, Fresh, and Easy Recipes. The evidence is in this great dinner recipe: Cheesy Chicken Taquitos.

Makes 12 taquitos, serves 4


  • 1 pound boneless, skinless chicken breasts
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 cup shredded
  • Mexican cheese blend or Cheddar cheese
  • 12 corn tortillas olive or canola oil cooking spray


Step 1: Preheat the oven to 400°F. 

Step 2: Place the chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Set aside to cool slightly.

Step 3: Use a fork to shred the chicken into small pieces. Set aside to cool.

Step 4: Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.

Step 5: Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling). 

Step 6: With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filling. 

Step 7: Place the taquitos seam side down on a foil-lined baking sheet, spray the tops lightly with cooking spray, and bake for 25 minutes, or until crisp.

To Freeze: After step 6, the taquitos can be frozen in labeled zip-top bags for up to 3 months. When ready to eat, continue from step 7.

Tip: If you have leftover rotisserie chicken, use 2 cups and follow from step 4.