Chicken Taquitos


Sometime between freshman and sophomore year of college, I started cooking. Nothing elaborate, but I remember spending hours one weekend browsing the recipes on Cooking Light, Epicurious and Whole Foods. I started with simple recipes: rice and beans, pasta salads, pancakes. But I still relied on many frozen, canned or packaged foods.

One of the things that I always had on hand were frozen taquitos. They were cheesy and delicious and pretty much impossible to mess up. Did I mention that they were awesomely cheesy? Dan loved them too, so we both always had some in our freezers.


It has been years since either Dan or I had any of those taquitos. Last night, I decided to take it upon myself to recreate our college favorite. Only without the ridiculous amounts of added sodium. And instead of crazy amounts of cheese, I used a more reasonable amount of cheddar + a mashed avocado.

I only used 2 tablespoons or so of filling per taquito, but Dan and I agreed that we could definitely use more. I’d suggest using closer to 3 or 4 tablespoons per tortilla!

Chicken Taquitos

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Chicken Taquitos

These little taquitos are sure to be a hit with adults and kids alike. If you don’t have avocado, you can add some extra cheese, sour cream or cream cheese to the filling instead. You just need something a little creamy to keep the taquitos from tasting too dry!


  • 1 pound chicken thighs or breasts
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 3/4 cup shredded cheddar cheese
  • 1 small avocado
  • Salt and pepper, to taste
  • 1 tablespoon canola oil
  • 12- 6″ corn tortillas


  1. Preheat the oven to 425F and grease a 9×13″ baking pan.
  2. Heat a large cast-iron or other heavy-bottomed skillet over medium-low heat. Add the chicken and cook, turning occasionally, until the chicken is cooked through, about 20-30 minutes.
  3. Transfer the chicken to a large heat-safe bowl. Add the onion and garlic to the skillet and cook, stirring occasionally, until the onions are browned and tender, about 7-10 minutes. Decrease the heat to low.
  4. Meanwhile, shred the chicken using two forks.
  5. Add the onion, garlic, cheese and avocado to the bowl with the chicken. Mix, mashing the avocado with the back of a fork. Season to taste with salt and pepper
  6. Warm the canola oil in the skillet over low heat. One by one, heat the tortillas in the oil for 20 seconds or so on each side so that they are soft enough to roll.
  7. Spoon 2-4 tablespoons of the filling into the center of the heated tortilla and roll tightly. Place seam-side down in the baking pan. Repeat with remaining tortillas and filling.
  8. Bake at 425F for 15-17 minutes, or until the cheese is melted and the tops of the taquitos are browned.




Leave a Reply

Your email address will not be published. Required fields are marked *