Golden baked chicken and cheddar taquitos filled with shredded chicken, cheese and salsa are a family-friendly meal everyone will love.
Not only is roasted chicken one of the most popular choices for dinner, it provides the most useful leftovers. To streamline your next meal, roast two at once. It takes the same amount of time and energy as just one, and guarantees enough extra for lunch the next day. (And if you just can't make yourself roast a chicken, grab a rotisserie chicken at the grocery store.)
Try these simple chicken taquitos—shredded roast chicken tossed with grated cheddar, chili powder and salsa, and rolled up into corn tortillas. Then bake until crisp. They make a delicious alternative to the usual sandwich, are as tasty cold as they are warm and are easy to eat by hand.
Ingredients for Chicken and Cheddar Taquitos
2 cups leftover shredded roasted chicken or turkey
1 cup grated old cheddar or Gouda
1 tsp chili powder
1/3 cup salsa
6–8 small fresh corn tortillas
canola oil, for cooking
extra salsa and sour cream, for serving (optional)
Directions for Chicken and Cheddar Taquitos
- Preheat the oven to 375°F.
- In a medium bowl, toss the shredded chicken and cheese with chili powder to coat; add the salsa and toss to combine.
- Warm two tortillas at a time in the microwave for about 20 sec, until soft and pliable. Place a couple spoonfuls of filling in a strip down the middle of each tortilla and wrap like a cigar (no need to fold over the ends like a burrito). Place seam-sides down on a parchment-lined baking sheet. Repeat with remaining tortillas.
- Brush each with oil and bake for 15-20 min, until edges are turning golden and cheese is bubbling out each end. Serve warm or cool completely before wrapping and packing for lunch. Makes about six taquitos.
Originally published in ParentsCanada magazine, February 2014. Updated July 2026.
