Chicken Taquitos

These are by no means your ordinary taquitos. We make these at least once a month and enjoy the leftovers for breakfast and lunch for days. Every time we are preparing the filling for the taquitos we laugh about how unappetizing it looks. What can you expect from mixing ingredients like mexican rice, guacamole, chicken, and salsa in one big bowl? Nevertheless, when it comes to tasting time, these are always delicious.

I really don’t have a solid recipe for these. It’s more of an established process where we end up throwing in what we have on hand. I don’t even have precise measurements for the ingredients…the more you add to the filling bowl, the more taquitos you will have. So consider the ingredient list below as a guide, but don’t hesitate to experiment.


  • White Corn Tortillas
  • Shredded Cooked Chicken
  • Sour Cream (or Greek Yogurt) to help with consistency
  • Salsa
  • Guacamole
  • Mexican Rice
  • Corn (optional, but we love it)
  • Cheese — Cheddar, Monterey Jack…it’s all good!
  • Olive Oil
  • Salt & Pepper
Preheat the oven to 400 degrees.
Cook the chicken and either shred or throw it in the food processor (we toss it in the Magic Bullet.)
Cook the mexican rice according to package directions.
Combine chicken, sour cream, salsa, guacamole, mexican rice, cooked corn, and cheese in one bowl.
Layer three tortillas with moist paper towels and place on plate. Microwave for 45 seconds. (This will help make the tortillas pliable for rolling the taquitos.)
Put 1-2 Tablespoons of filling on each tortilla, forming a line.
Roll up the tortillas with filling to make the taquito shape.
Place taquitos close together on a baking sheet.
Brush the top of the taquitos with olive oil.
Sprinkle with salt and pepper.
Bake for 20-30 minutes, checking every 8 minutes or so.
When the tops start to turn golden, they’re ready!


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