Picture of Nancy Bordeleau

A recipe from Nancy Bordeleau Cinq Fourchettes

Chicken Taquitos

  • 10 taquitos
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  1. Roast chicken in a roasting pan at 350°F (176°C) for 60 minutes.
  2. Carve meat off chicken and shred 2 cups (500 ml) for the taquitos; refrigerate the rest for another use.
  3. In a bowl, combine chicken, spices, cream cheese, shredded cheese, cilantro, lime juice, peppers, salsa, and red onion.
  4. Spoon a little of the mixture on the bottom third of the tortilla.
  5. Roll it up and place it, seam down, on a parchment-lined baking sheet. Repeat with remaining 9 tortillas.
  6. Brush taquitos with canola oil and bake in a 350°F (176°C) oven for 15 to 20 minutes or until golden and crisp.
  7. Arrange on a serving platter with toppings.
Chef's tip

With the extra chicken, you can make this delicious Creamy Chicken and Potato Soup or these Grilled Chicken and Calumet Cheese Sandwiches.