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Chicken Fajita Taquitos

Crispy baked taquitos filled with seasoned chicken, bell peppers, and cheese, delivering all the vibrant flavors of classic fajitas in a healthier, oven-baked package.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked chicken breast, shredded
  • 1 large bell pepper, thinly sliced (any color)
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • salt and pepper to taste
For Assembly
  • 12 corn tortillas (6-inch)
  • 1½ cups Mexican cheese blend, shredded
  • 2 tablespoons vegetable oil for brushing

Method
 

Prepare the Fajita Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking for 5-6 minutes until they begin to soften and develop golden edges.
  2. Add the shredded chicken, chili powder, cumin, paprika, and garlic powder. Stir everything together and cook for another 3-4 minutes until the spices become fragrant and the chicken is heated through.
Warm the Tortillas
  1. Preheat your oven to 425°F (220°C).
  2. Stack the corn tortillas and wrap them in damp paper towels, then microwave for 30-45 seconds until they're warm and pliable.
Assemble the Taquitos
  1. Place about 2-3 tablespoons of the chicken mixture along one edge of each tortilla, then sprinkle with a generous pinch of cheese.
  2. Roll the tortilla tightly around the filling, starting from the filled edge and rolling toward the opposite side.
  3. Place each rolled taquito seam-side down on a parchment-lined baking sheet.
Achieve Golden Perfection
  1. Brush the tops of all taquitos lightly with vegetable oil.
  2. Bake for 15-18 minutes, turning once halfway through, until they're crispy and golden brown all over.

Notes

Prepare the chicken filling up to 2 days ahead and store refrigerated. Store leftover taquitos in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in 375°F oven for 8-10 minutes to restore crispiness. Can assemble and freeze unbaked for up to 3 months - bake directly from frozen adding 5-7 extra minutes to cooking time.