Baked Chicken Taquitos With Salsa


Chicken Taquitos doused in Red savory salsa Tacos Dorados Ahogados

Video taken from the channel: Views on the road


Baked Chicken Taquitos

Video taken from the channel: Two Peas and Their Pod


Baked Chicken and Cheese Taquitos

Video taken from the channel: Kelly Senyei


Baked Chipotle Chicken Taquitos | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


(Super Bowl) Baked Cheesy Chicken Taquitos

Video taken from the channel: Evolving Table


CHICKEN ROLLED TACOS | Crispy Taquitos With Avocado Salsa | Chicken FLAUTAS

Video taken from the channel: Simply Mamá Cooks



Video taken from the channel: Claudia Regalado

Preheat oven to 425˚F. Line a rimmed baking sheet with a silicone mat or parchment paper. Add 1 cup of the cooked shredded chicken to a large bowl, then reserve the rest for other uses. Add avocado, black beans, shredded cheddar, cream cheese, and salsa verde to the shredded chicken.

Chop chicken into bigger pieces. Place the chicken pieces on a food processor and process until minced. Place minced chicken in a bowl. Add the cream cheese, salsa verde, salt, pepper, cilantro, and cheese. Mix well with a wooden spoon.

Add a small amount of filling into the lower third of the tortilla. The flavor in these taquitos comes from green salsa, cumin, and lime. When mixed with the chicken, these ingredients create a seriously delicious filling that really make the taquitos stand out from those you would typically find at a restaurant. My favorite green salsa is the Salsa Verde from Trader Joes–it’s amazing!Combine the chicken and cheese in a bowl; stir in the hot pepper sauce.

Warm the tortillas one at a time in a skillet over medium heat until flexible. Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.

Preheat oven to 425F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes. Add garlic, cumin, paprika, and salt.

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Step 3 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender. Place four cooked taquitos on a plate. Spread a teaspoon of cream on each one.

Spread a tablespoon of avocado salsa on each one. Sprinkle with shredded queso fresco which is a salty fresh cheese. Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet.

Add onion and cook until starting to soften and turn. Ingredients. Corn tortillas (I used 6-inch tortillas) Oil, for frying (or cooking spray for air-fried taquitos) Pantry Chipotle Salsa.

1 28-ounce can crushed tomatoes (or whole peeled tomatoes, juices included); 3 chipotle peppers in adobe (or 1 small jalapeño); 1 medium onion, roughly chopped; Few cloves of garlic, roughly chopped (use more or less if you’d like).

List of related literature:

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018


“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

WHY THIS RECIPE WORKS: This filling features meaty chicken thighs and tender boneless chicken breasts cooked in a classic Mexican red sauce and shredded; it tastes great spooned on top of crisp tostadas, stuffed inside a cheesy burrito, or rolled up into corn tortillas for enchiladas.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

You can use this as a taco filling by shredding the chicken (discarding bones and skin) and stirring it into the sauce with the poblano purée before baking.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Add about 2 tablespoons cheese and about 1½ tablespoons of filling in the center of the tortilla.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Then spoon the chicken mixture in the center of each tortilla and top with the cheese and cilantro.

“The Glycemic Index Diet For Dummies” by Meri Raffetto, RD, LDN
from The Glycemic Index Diet For Dummies
by Meri Raffetto, RD, LDN
John Wiley & Sons, 2010

Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortilla and top with chicken.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Six-inch tortillas made the perfect wrappers, and we heated them briefly on the cooler side of the grill until they puffed up and lost their raw, gummy texture.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Thank you. You answered my question right away. I needed to know what type of tortilla to use. I already have some seasoned meat cooked.

  • I made these today. I love how simple yet filling these taquitos are. Sometimes I feel like I run out of ideas for what I should make for lunch or dinner; I cook the same things over and over. It sometimes even feels boring to cook. But I’m so glad I found your channel!

  • Thanks for making these recipes and making them available!! My mom was never taught how to cook so she wasn’t able to pass it down to me. I love being able to cook for others and fuel them up with love!!! ����

  • I don’t know why you don’t have more subscribers. This is my favorite cooking channel. I will be sharing your channel, hopefully it goes super viral, and you get a lot more subscribers! Positives vibes! Thank you for sharing your recipes!

  • Sam, Bed Bath & Beyond an IMUSA are out of stock on the flat bottomed wok you use and promote. Do you know if they will make more or are we S.O.L?

  • I made these tonight along with the salsa for my family and they were so delicious.���� I also made rice and guacamole on the side. Thanks for your recipes ❤

  • Hi. So tonight I made this recipe. I am a dad and I feel like I’m the kitchen a dad is supposed to be to show his two daughters how to cook Eventually. And you did the best job so I can pass it on to my daughters. Thank you so much. Mine came out so �� although I didn’t put that much jalapeños but other than that I made my first legit dish. Now my mom no me puede decir nada lol. Thank you a bunch.

  • I love this recipe ❤️ specially kids friendly!! Always looking for new ideas to feed our babies �� great channel ���� I will stay and give u a Big Thumbs up ���� I am ur new subscriber �� I invite you to see my channel ����

  • That is Sooooo Good That your kids like eating Good food and I Love That you involve your kids in your videos you can see how happy they are and can’t wait for the taste test Good Mommy Beautiful Kids,i know it’s tough Girl I also had my children very young and i also have 5 Beautiful Daughters Good for you we love watching your videos ������❤️

  • Mmmmmmm ��������❣️
    Those look fantastic. I never realized how easy they were to make! Joined your channel a week ago and have been watching lots and lots of your great videos! Thanks so much for sharing them with us. ��

  • Oh my goodness i made these tonight with Beef (hamburger) instead of chicken and it was delicious! Loved all the salsas and i even made the chilli oil! Girl you can throw down in that kitchen! My boys appreciate you for all these delicious meals i tell you what lol im African American but i was born and raised in California so we are not strangers to good Mexican food but it has to be good Mexican food and so far your the only person on YouTube making authentic tasty Mexican food sis! Keep up the good work! You have a subscriber 4 life! I made this with your Elope lasagna recipe and let me tell you me and my family had the “ITIS” after eating all that lol and we have leftovers which is always the best part to us! I dont have to cook tomorrow! Hells yeah! Lol

  • Thank you Claudia! I have followed a few of ur recipes, they always taste amazing! I’m new at cooking, and i always turn to u for new ideas and amazing food! Ty keep up the great work!! ����

  • Two tablespoons of cornstarch mixed with a tablespoon of water. The paste should be able to help you seal the flauta. Learned it at Simply Mama Cooks.

  • I wish my uncle from my dad’s side of the family was still alive, he married my Grandmothers sister, he made soo many amazing Mexican dishes

  • In a small bowl mix some flour and water to make a think paste. Before you roll the tortillas dip your finger in the paste and rub it around the top half edge of the tortilla and then roll. It acts as a glue holding everything together. It’s a great way to make many ahead of time and even freeze.

  • Thank you for this delicious recipe! It really helps to see what ingredients you use and how you prepare the food. I grew up with a mother that never cooked, so I had no idea how to do the simplest of foods. Your videos help a lot of people!

  • My husband made these last night and the flavor…. we added diced chipotle peppers into the chicken mix, (spicy).
    wow mouth punch deliciousness.

  • Great! You’re a great mom and chef. Keep doing your videos with your children they make it much better! I cook a couple of your recipes with little modifications. Would enjoy knowing if you know a great recipe for enchilada sauce with beef and chicken broth that’s authentic!?!

  • Hi Claudia! I tried this recipe tonight and my husband and I loved it!! The salsa is the perfect companion for the tacos. Thank you so much for all of your hard work in posting these recipes. I really appreciate it! ��

  • Stephanie that’s my daughter’s name I have tried so many of your recipes and you have not failed my family you and your sister are amazing I love the bond you 2 have where do you live im in San Jose cali

  • I made these tonight, I put my homemade chili powder, some grated cheese, finely chopped onion and jalapeno in with the chicken. A big hit for the family. Thanks for the inspiration.

  • how the heck do you taste the flavors when the food is that hot? I am just asking cause I can not do that. food needs to cool down for me. Love the food.

  • You are the best cooking youtuber! Technique of instruction and voice level is fantastic to learn from. You always provide interesting recipes. Always look forward to your videos. Thanks for your hard work

  • im so happy i stumbled across your channel. Im in love with your recipes and your vibes are everything. I cant wait to make this for my family. By boys are going to love it. Thanks friend!

  • Mmm yummy making right now… I tried in the oven off another recipe and were chewy and not crunchy so hope this works better…those were corn in oven so probably flour fried alot crispier.

  • I will definitely make this for my husband and son. As I’ve mentioned before I’m vegan but I cook everyday for them, only chicken and turkey. When I watch you cook and eat I’m always reminded of one of my favorite books Como Aqua Para Chocolate. You and your sister cook and eat with love. You add love to your recipes and whomever eats it I’m sure feels it��❤️

  • Loved it thanks for the post. I’m looking to make taquitos for my nephew’s birthday party and it needs to be made healthy way. i’d say ur recipe is a healthier way.

  • If you and fam get to visit Cali, venture further up north to San Jose and try La Victoria restaurant. And whatever you order, liberally douse it with the “Orange Sauce” that is a must!!!! You can buy the sauce for $6 and try to decipher the booger, that’s what a lot of folks have been trying to do.

  • I’ve been watching your videos since this whole Covid thing. Love your recipes. So simple but they look like they have plenty of seasoning. I literally bought the ingredients for this recipe yesterday but now I’m worried my girls won’t eat them because they will see the tomato and onion in the chicken. Think i can use onion powder and tomato bullion for the last part of seasoning the chicken?

  • Lol, I don’t care what they are called because they are delicious! My favorite local Mexican restaurant call them flautas but they know what I mean when I say taquitos.

  • Last night before bed my teenage daughter said, “Mama, I’m still not over those flautas!” Thanks for the delicious, easy to follow recipe.

  • First time watching your video….I was fascinated in how simple this video was. I am going to try it for sure. Thank you so much for sharing your ideas. I rather the corn tortillas and those are the ones I will try. Thank you. I became a subbie. Looking forward to watching many more of your videos.❤

  • Just made this recipe but instead of frying the taquitos I baked them with a little oil. Omg soooo good!! This is my new go-to chicken recipe, it’s so flavorful!!


  • Honest review!! I just made this dish to the T and all I can say is it was delicious and my husband loved it! I took the time to make my own guajillo chili powder. Never had I ever thoughts dip the tortillas in oil prior to rolling, genius tip I have
    always just warmed them and used toothpicks. Thank you so much for the recipes and inspiration.

  • Why do I torture myself watching this at 2 am??? I want some of that!!! �� Btw, love how you make everything fresh. Thank you for this delicious recipe! ����

  • Where can I get the Guajillo powder at, never heard of that…Im in Dallas, Tx where are you ladies at?

    Just recently started watching your channel what is your name that does the videos?
    And the one behind your camera is your sister I think I heard you say?

  • It’s also faster if you put the tortillas in a bag or wrap them with a kitchen towel and put them in the microwave for a bit and they’ll get soft. It saves time. �� Very delicious!! My mouth literally watered!!

  • Thank u! Luv this from Singapore. No taquitos here except for 7-11! Thank the lord heavens I found ur version here. U have one new subscriber ❣️

  • great video. I love making flautas and this was a great recipe to follow. I’d hit up the chicken with more spices when you’re frying it with the tomato and onion too. Cumino, salt, white pepper, a little tab of butter. YUM.

  • have you tried salvadorian sour cream? since you like the japanese stuff you might like it a lot. it has so much more flavor than u.s. or mexican in my opinion. dont be turned off by the tanner color!

  • I made these today with some of the chicken I had left over from the Birria De Pollo I made this weekend. Both dishes turned out wonderful as well as the Salsa and Avocado Sauce. Thank you so so much for your channel and recipes, especially since they are in English, which beats trying to make some other dishes on YouTube and trying to translate them.

  • Hello Ladies, the problem with these are I plan to make them, then I get so hungry I just have tacos��.
    I have enough of everything so maybe I’ll give it another try��.
    Thanks for the yummy food!
    JO JO IN VT ����

  • How c people dient like this recepi it was simple n delicious i love it i give u a����hmmmm thank u for the recepi al be making it soon ��

  • Just made this and it was delicious!!!! I do wonder for next time if baking the chicken rolls would be just as good as frying them ��

  • After years of me making taquitos i have found the best method for them to stay put and not unroll is when u roll them squish it down and that will seal the ends. That is what has been helping me cause i use to hate using tooth picks to close them

  • your method works…i do it all the time with other roll and fry foods…i had an idea….what if you pan fry to seal then deep fry to cook evenly and faster…but pan fry or shallow fry teaches the chef patience to making great food

  • Followed it to the cumin and it was delicious ��,only tweek I did was I made it for two people. I haven’t made it in years mostly because of the picky eaters. But I will be making it when I have my boys who grown men now. Empty nesters enjoying the onions and rich delicious flavors �� Thanks for sharing

  • Hi Steph and Cloud. I follow you recipes all the time!! Thank you. Today my future in-laws are coming over and I’m going to make these taquitos today for lunch ��

  • These look so good—I love the idea of dipping, too! I have to tell you the first time I moved to Texas, and I went into the grocery store (not H-E-B, which I love) and they had someone making fresh tortillas at the front of the store—I was in love—I bought some and ate two sitting in the car in the parking lot!!

  • Okay, so check it out! I simply went to every ” Views from the roads” videos, liked Every Single video she has uploaded! One. No matter!! This girl knows that her food!!! Love it!

  • Your the bomb. I love all your recipes and you make it so easy to follow. I have one question, alot of your recipes call for us to use a stand mixer, can you use a regular hand mixer if you don’t have a stand mixer. Keep posting more recipes.����

  • Thanks for all the recipes I have a rather long question few of them what kind of ranch do you use I can’t find one that I like also would you try this with beans and cheese?

  • OMG! You video just came up on my feed and YouTube got it right! You remind me of the delicious food I had when I lived in Yahualica and Guadalajara! Do you know how to make Tortas Ahogadas? If you do, can you please show us how?���������������� Love your attitude and cooking skills����

  • Cant wait to try this one. I make some taquitos with beef hot dogs and I use toothpicks like my mother use to. Does the egg wash work well?…. thanks step

  • Damn girl, every time i look up a mexican recipe to cook for my husband your videos come up. You are becoming very popular. Keep it up. I’ve made many of your recipes already. =)

  • You are adorable.and we love watchin you eat your food..thats what makes it look soo good!!!! A cook that Doesnt taste her food is not good!!!����

  • You’re so sweet and kind! Thank you for these recipes! Soon as my wife comes off of her diet this one ☝️ is gonna be numéro uno!:)

  • After I boil the yard bird I take it a step further. I sauté it in butter along with fresh Ginger, Garlic, and lemon pepper to taste. And add Mexican blend shredded queso as I’m rolling it.

  • I just made these for my Wife and 3 Teenagers and they “ALL” came to tell me how “ INCREDIBLE” they were!! We are all currently in a “FOOD COMA.” I told my Wife that I don’t understand how I can be so full to the point of being sick, yet Still Happy because they were “That Good!” Thank you, Thank you, Thank You!! I am going to share your channel with “ALL” of my friends as soon as I can physically function again!! Rock On Youngblood!!!!

  • I really enjoy watching you cook you inspire me even though I am older than you I’m learning a lot I can’t wait to start cooking all your dishes like a pro like you thank you for you’re cooking shows /classes/videos

  • Steph!!! How do you take care of your cast iron? I just got mine since I always see you using them but the instructions said not to use the metal spoons or anything so as not to rust.. Can you do a video of your top 10 most needed cooking hardware?!!

  • I am sorry I don’t comment every time but I actually love your channel and you give me so much inspiration���� I could eat this kind of food everyday I think! And I do enjoy some dishes spicy because I love using jalapeños. I have been experimenting with dried Chile’s as well. Just wanted to say hi and congratulate you for doing so so well with your channel. I am working hard and making some progress so I am happy about that! But most importantly I am loving sharing recipes or dishes with people. Most people are so nice and I have met some really good friends. Hope you have a great week❤️��������������

  • Okay I made these on Thursday & tagged you on Instagram. They were so freaking delicious! Thank You from my family & I for sharing your recipe

  • The flautas that I know they are always with corn tortilla and brisket meat and you serving them with lettuce, tomatillo sauce and cream on top.
    Flautas, quesadillas, taquitos, enchiladas rojas or verdes they make them in Mexico always with corn tortilla.
    Thank you for your recipes.

  • I’m sorry but I wish I was eating what’s on that plate instead of you lol…..��….��….��. Looks so yummy,you never Disappoint ��. God bless sweet lady……����

  • I’m a cook honey, you are a natural in the kitchen props to you, I just subscribed, I actually learned some stuff. Reminds me of my mom,
    Your kids and husband are so lucky, blessing dear keep up the good work

  • To a gringo…flautas are flour, rolled tacos and taquitos are corn and pretty much the same except it seems rolled tacos are just with a smaller diameter tortilla.

  • Hi there!! An avid fan of your videos here������‍♀️ just want to ask How to Store your flour tortilla and want to know How Long Will it last? Tnx in advance for your answer. Keep inspiring us with your great recipes. God bless always��❤️����

  • I’ve always loved how Steph takes big ol’ bites of the food she has cooked and not some dainty little nibble. I would be taking big bites, too! This looks delicious!