• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesTacos

Baked Chicken, Bean & Cheese Taquitos

rate recipe Shareshare
Share on:
2994 shares
By: IsabelPosted: 7/7/16

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these Baked Chicken, Bean & Cheese Taquitos are just like your favorite tacos, but even more fun to eat!

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

If you’re looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

In case you’ve never had a taquito, let me explain. It’s basically a rolled up taco that’s cooked in a way that makes the tortilla hold it’s shape. Traditionally, they’re fried and of course super yummy. Because let’s be real – fried tortillas are the bomb. Everything tastes better fried. It’s just a fact of life.

BUT if you’re not into frying and are looking for an alternative way to cook them that still gives the tortilla a crunchy texture, they can be baked. All you gotta do is spritz the tortillas with a little olive oil and stick ’em in the oven. Works like a charm.

My favorite thing about taquitos? They’re fun to eat! WAY more fun than eating a taco. The tortilla holds its rolled up shape so they’re easy to dip in your favorite salsa or two.

After you make taquitos once, you’ll quickly realize that the possibilities of what to stuff them with are endless. Theses taquitos are filled with baked chicken seasoned with chili powder, cumin, onion powder and garlic powder. But if you’re looking for a vegetarian alternative, you can simply omit the meat and add some more mashed or even whole beans.

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but less messy.

Once you’ve got your chicken baked and shredded, it’s time to fill your taquitos.

On a warm tortilla (I heated mine up in the microwave), spread about a tablespoon of mashed or refried pinto beans in the middle, top with some cheese and shredded chicken and carefully roll it up. Secure the seams of the tortilla using a toothpick and place seam side down on a baking sheet.

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

After all the taquitos are rolled up, secured and placed on a baking sheet, spritz the tops of the taquitos with some olive oil. Like with last week’s Baked Tortilla Chips, I highly recommend getting a refillable oil sprayer that you can use with your favorite olive oil. The Misto and the Evo are two really great options. And they’ll save you money in the long run.

But if you don’t have a Misto or any oil spray, you can also brush the tops with olive oil using a food or pastry brush.

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

Bake them in a 350 degree oven for 15 to 20 minutes, until the edges of the tortilla begin to brown and serve immediately!

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

I ate these suckers with a spritz of lime, some cilantro and a huge dipping bowl of avocado lime ranch that I bought at my local grocery store. Here are some other dipping sauces that would be DELICIOUS with these taquitos.

  • guacamole
  • salsa verde
  • chipotle lime crema
  • toasted red chile salsa

If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!

More taco recipes to try

  • Crispy Potato Tacos
  • Baja Fish Tacos
  • Easy Chicken Tacos
  • Weeknight Fish Tacos

Recipe

4.46 from 11 votes

Baked Chicken, Bean and Cheese Taquitos

Serves: 6
Print
Rate
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
Prep: 10 minutes
Cook: 50 minutes
Total : 1 hour
These Baked Chicken, Bean & Cheese Taquitos are loaded with pinto beans, shredded Mexican cheese, chili-spiced baked chicken and are freezer-friendly!

Ingredients

For the chicken

  • 1 lbs boneless skinless chicken breast or thighs
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp coarse sea salt
  • 1 tsp olive oil or olive oil spray

For the taquitos

  • 12 corn tortillas
  • 1 lb shredded chicken about 3 cups
  • 1 cup shredded Mexican cheese blend
  • 1 cup mashed or refried pinto beans about 1-15 oz can
  • tsp Olive oil spray or of olive oil

Instructions

For the chicken

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together chili powder, cumin, onion powder, garlic powder and sea salt.
  • Place chicken on baking sheet and coat in olive oil or olive oil spray.
  • Sprinkle seasoning on top of chicken and bake for 25 to 30 minutes or until fully cooked.
  • Shred with a fork and knife.
  • Season with more salt if needed.

For the taquitos

  • Preheat oven to 350 degrees.
  • Spray large baking sheet with olive oil spray or grease with olive oil.
  • Heat the corn tortillas in the microwave for about 30 seconds (or on a hot griddle until soft and pliable).
  • Spoon about a tablespoon or so of beans and shredded cheese in the middle of the tortilla. Top with about 2 tbsp of shredded chicken and roll tightly. Secure taquito with a toothpick and place on a baking sheet seam side down.
  • Repeat process until all tortillas are filled, rolled, secured and placed on the baking sheet.
  • Spray the tops of the taquitos with olive oil or brush lightly with olive oil. Sprinkle with some sea salt.
  • Bake in oven for 15 to 20 minutes, until edges of the taquitos are browned.
  • Serve topped with chopped greens, cheese, sour cream, and your favorite salsa or dipping sauce.

Isabel’s Tips:

To cut the amount of time it takes you to make this recipe in half, you can use a store-bought rotisserie chicken and shred it at home instead of baking your own.
To freeze:  Make sure baked taquitos are completely cooled. Place taquitos in a single layer on a baking sheet and freeze. When frozen, place taquitos in a freezer bag and keep in freezer until ready to eat. When ready to reheat, remove from freezer bag and bake in 350 degree oven for 10 to 15 minutes, until hot and ready!

Nutrition Information

Author: Isabel Eats
Course:Appetizer, Main Course
Cuisine:Mexican
If you're looking for an easy, freezer-friendly meal, look no further than these Baked Chicken, Bean & Cheese Taquitos. Loaded with mashed pinto beans, shredded Mexican cheese and chili-spiced baked chicken, these taquitos are just like your favorite tacos, but even more fun to eat!
Did you Make my Baked Chicken, Bean and Cheese Taquitos?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Chicken taquitos on a plate with shredded lettuce and pico de gallo.
    Chicken Taquitos
  • These Baked Chicken Taquitos are stuffed with seasoned shredded chicken, cream cheese, diced green chiles, black beans and corn. Perfect for any weeknight meal! (freezer friendly, gluten free)
    Cream Cheese Chicken Taquitos
  • These Easy Chicken Tinga Tacos feature shredded chicken in a smoky chipotle sauce that's ready in only 30 minutes! (gluten free, low carb, paleo)
    Easy Chicken Tinga Tacos
  • These Crispy Oven Baked Chicken Tenders seasoned with garlic, paprika and chili powder are made without the excess oil, making them a healthy meal option!
    Crispy Oven Baked Chicken Tenders
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

These Homemade Lime Tortilla Chips are crunchy, salty, easy to make and are baked with a hint of lime for a nice little zesty kick. They've taken my chips and salsa game to a whole new level! Perfect on their own as a snack or with some guac or salsa as an appetizer.
Previous Post
Baked Tortilla Chips
These Easy Green Chile & Corn Quesadillas take only 12 minutes to make, are an easy lunch or dinner option and are vegetarian friendly! Plus, they're also an inexpensive meal. All you need are some flour tortillas, canned corn, canned diced green chiles and shredded cheese!
Next Post
Green Chile Corn Quesadillas

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Stacey says

    Posted on 10/27 at 10:15 am

    I followed this recipe as a guide for chicken and refried bean (separate) taquitos. Somehow the bean fell apart but tasted great. Baking worked really well. Thanks!

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/10 at 1:14 pm

      Thanks Stacey!

      Reply
  2. Joanna says

    Posted on 10/2 at 11:32 pm

    Hello Isabel
    Should I choose to use rotisserie chicken are the spices mentioned for the raw chicken still applied?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/24 at 8:45 am

      Hi Joanna! The flavor wouldn’t be as incorporated versus if it was raw chicken but it should still work!

      Reply
  3. Theo Siebold says

    Posted on 4/10 at 2:49 pm

    Hi
    Going to make the taquitos tomorrow
    Thanks

    Reply
  4. Chris Diaz says

    Posted on 4/7 at 2:04 pm

    I like to use my Air Fryer instead of the oven. Bake for 12-15 minutes at 300 degrees. I usually have ingredients on hand and find it convenient to make 3-4 taquitos in the air fryer for my lunch or dinner. This is a great recipe for single people who don’t want to make a full recipe.

    Reply
  5. Diana Burger says

    Posted on 9/1 at 7:41 pm

    5 stars
    These have become a home favorite! Love the whole freezing aspect. I make more than what the recipe says and make enough for two dinners!!!!

    Reply
    • Isabel says

      Posted on 9/5 at 4:47 pm

      That’s great, Diana! So glad you like it! 🙂

      Reply
  6. Jennifer says

    Posted on 3/31 at 12:34 pm

    5 stars
    My corn tortillas kept breaking no matter what I did, so I used flour fajita size. I also couldn’t find pinto beans so used black beans as a substitute. That said, these came out like restaurant-level delicious.

    Reply
  7. Kate says

    Posted on 7/2 at 3:35 pm

    5 stars
    Made these for my fiancé to add some variety to our menus (he’s kind of picky) and he LOVED them! This recipe is great because it’s lower in fat, which is good for him – but they can also be adapted to fit keto as well. Thanks for this awesome recipe! 🙂

    Reply
    • Isabel says

      Posted on 7/5 at 3:36 pm

      Thank you so much, Kate! I’m so happy your fiance loved them 🙂 My husband loves them, too. So good!

      Reply
  8. Lita Watson says

    Posted on 6/16 at 10:58 am

    Your dish is absolutely out of this world. Why don’t you add a instructions video to show everyone how this great dish is made?

    Reply
  9. heather says

    Posted on 3/13 at 3:33 pm

    Hey! I am so excited about trying this recipe. I am planning on making these tonight, but not cooking them yet because they are for tomorrow’s dinner. Do you feel that the tortillas will get too wet in the fridge over night? I work late, so I am hoping my husband can just take them out of the fridge and pop them in the oven.

    Reply
    • Isabel says

      Posted on 3/21 at 8:44 am

      Hi, Heather. I apologize for not getting to this comment sooner since you probably already made the taquitos. How did they turn out? Did you make them in advance?

      Reply
  10. Lydia Ruiz says

    Posted on 1/19 at 11:02 am

    If going straight from freezer to microwave, how much time would it take to reheat properly?

    Reply
    • Isabel says

      Posted on 1/23 at 2:54 pm

      Hi, Lydia. That’s a great question. If you’re just heating up a few on a plate, I would say to heat them up in increments of 30 seconds each and check on them. Otherwise, they may get a little too mushy. If you’re heating up a lot, i would do increments of 45 seconds and then check on them each time. Hope that helps!

      Reply
  11. Stacey says

    Posted on 9/14 at 6:12 pm

    Thank you for giving the recipe using chicken breasts & not just rotisserie chicken! I know it’s more convenient to use rotisserie chicken but I’m super picky on chicken and don’t care for rotisserie style. I know I’m weird but it’s a texture & grease thing for me. Can’t wait to try these!

    Reply
    • Isabel says

      Posted on 9/16 at 9:43 am

      Aw, you’re very welcome, Stacey. I can totally understand your feelings about rotisserie style chicken. Some are definitely better than others. Hope you like these!

      Reply
  12. Becky says

    Posted on 9/5 at 2:45 pm

    5 stars
    Great flavor and idea! However mine cracked and burst in the oven… Any thoughts what I am doing wrong?

    Reply
    • Isabel says

      Posted on 9/7 at 4:18 pm

      If the tortillas crack while you’re rolling them up and getting them ready for baking, that’s a sign that you need to heat them up some more in the microwave. It can be helpful to heat them in a wet paper towel to prevent them from drying out. If they’re cracking and bursting in the oven, that could be a sign that there’s too much moisture inside the taquito. OR the integrity of the tortilla itself isn’t that great. Some corn tortillas are definitely better than others. If you’re new to corn tortillas, I recommend trying different brands each time you buy a new package. You’ll quickly find out what your favorites are. Here’s the exact brand I used to make this recipe: http://www.missionmenus.com/en/products/view/mission-super-size-yellow-corn-10ct

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled