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+ servings
5 from 2 votes

Baked Chicken Taquitos

Shredded chicken and Mexican spices in a baked rolled corn tortilla.
Prep Time20 mins
Active Time15 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: chicken breast, oven baked, tapas
Yield: 12 Taquitos


  • 1 Tbsp. olive oil
  • 1/2 cup green onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups chicken breast, shredded
  • 1 cup tomato, finely chopped
  • 1/3 cup chicken broth
  • 2 tsp. flour
  • 1/2 tsp. each: cumin, chili powder, oregano, and salt
  • 12 6" corn tortillas
  • olive oil cooking spray


  • Preheat oven to 425°.
  • Saute onion and garlic in olive oil over medium heat for 1- 2 minutes.
  • Stir in chicken, tomatoes, broth, flour, and spices. Simmer 3 - 5 minutes.
  • Working in batches and using 2 damp paper towels, lightly spray the tops of 2 tortillas at a time with olive oil spray. Cover with top paper towel and microwave 20 seconds.
  • Place warmed tortilla on cooking sheet, fill with rounded tablespoon of chicken filling. Roll, place seam side down.
  • Bake for 20 minutes.
  • Serve with optional: shredded lettuce, cheddar cheese, sour cream, guacamole, salsa, queso fresco, or cilantro. Enjoy!