Chicken and Salsa Taquitos – Freezer Meal Idea

Here’s a recipe that is quick, easy, delicious and a thousand times better than any of its pre-packaged, over processed, high sodium look a-likes. Oops, was my bias showing just now?! Oh well. All I know is that you will love these homemade, baked chicken and salsa taquitos. They’re just so good!

chicken and salsa taquito

You can make these taquitos as a meal, a snack, an appetizer or a freeze ahead meal for the ultimate in homemade convenience foods. They’re also a great way to use up leftover chicken. Or you can make a fresh batch of cooked shredded chicken with this easy slow cooker method.

chicken and salsa taquito

These taquitos were inspired by a recipe I learned from Chef Brent Barna at an AppieHour event hosted by Manitoba Chicken. We had such a fun night making and eating three appetizers: Tropical Chicken Taquitos, Chicken Tartlets with Cranberry Salsa, and Blue Moon Chicken Bites.  They were all tasty with recipes I can actually make at home without much fuss – always a bonus!

I really loved the idea of the baked taquitos for a quick easy snack for my teenage kids. However, my kids aren’t crazy about pineapple and any sort of sweet/savory combination (crazy, right?!), so I came up with a new filling. That’s when these chicken and salsa taquitos were born.

chicken and salsa taquito
Tucked inside those whole wheat tortillas is a mixture of chicken, salsa, taco seasoning, corn, green onions, jalapeno peppers and cheese.  If I have leftover black beans, I toss some of those in as well. Hello!

chicken taquitos

I’ve made these taquitos several times, sometimes using leftover chicken, slow cooker shredded chicken and browned ground chicken. All are great options. Here’s the recipe.

shredded chicken thighs
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5 from 2 votes

Chicken and Salsa Taquitos – Freezer Meal Idea

These delicious baked rolls make a great snack or meal. Serve with salsa, guacamole, sour cream, refried beans and a sprinkle of cilantro. Make extra and freeze for lazy days ahead.
Prep : 15 mins
Cook : 20 mins
Total Time: 30 mins
Servings: 4


  • 2 cups shredded cooked chicken 9 oz
  • 1 1/2 cup grated cheddar or Mexican blend cheese
  • 1/2 cup frozen sweet corn niblets
  • 2 Tbsp chopped green onion
  • 1/2 Tbsp Taco Seasoning
  • 3/4 cup salsa
  • 1 Tbsp diced green chilies
  • 1/4 tsp Cayenne Pepper
  • 10 - 12 large soft flour tortillas use your favorite kind, we use whole wheat
  • 1/2-1 Tbsp canola oil optional for brushing on top


  • Preheat oven to 400°F.
  • Lightly grease a large baking pan.
  • In a large bowl, combine all ingredients (except tortillas) and mix well.
  • Taste and adjust seasoning as desired.
  • Lay a tortilla on cutting board or plate.
  • If need be, warm tortillas to make them easier to roll. To do so, place a moist paper towel on a microwave safe plate, place stack of tortillas on top, cover with a second moist paper towel. Heat on high for 1 minute.
  • Spread 2 tablespoons of chicken mixture in a line down center of tortilla. (Don't overfill).
  • Bring tortilla edge closest to you up over the filling, bring the top layer of tortilla back slightly tucking some of it under the filling to form a tight roll, continue to roll forward tightly.
  • Place taquito seam side down on prepared baking sheet. Repeat with the remaining tortillas and filling. If there is filling left over, tuck it into the ends of the taquitos.
  • For a crispier shell, brush tops of rolls very lightly with canola oil.
  • Bake until crisp and cheese has melted, about 12-15 minutes.Turn and bake for another 3-5 minutes.
  • Serve immediately with extra salsa, hot sauce, gaucamole, refried beans, sour cream and cilantro.
  • To freeze, cool taquitos on cooling rack. Place entire rack in freezer for 1 hour so each taquito freezes separately. Once frozen, seal well in freezer bag and label.
  • To reheat, microwave 1 frozen taquito for 1 minute, rotate and heat for another 30 seconds.
  • Or bake a batch of frozen taquitos at 350°F for 20 minutes until heated through. Cover with foil if taquitos are becoming too brown.
  • Makes 10 - 12 taquitos


Great to have in the freezer for after school/work snacking or when unexpected company comes over.
If you don't have left-over or pre-cooked chicken, brown some (1 lb/454g) ground chicken in a fry pan, let cool and continue with recipe.
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Rolling Tortilla

Add your filling (not too much!) in a line across the centre of the tortilla.

chicken and salsa taquitoFold the tortilla over the filling and then bring the top part of the tortilla back a little and tuck it snuggly around the filling as shown below. Then roll forward keeping it nice and snug.

Lay seam down on a lightly greased baking sheet. For a little more crispiness, you can brush on a light coating of oil on top of each roll. You can also control the crispiness of your taquitos with how long you bake them or by rotating them for the last 5 minutes of baking. When you reheat them from the freezer, you might want to cover them with aluminum foil if you feel they’re getting too crispy.

chicken and salsa taquito

We get about 10-12 taquitos per batch – enough for dinner with some left over for the freezer. Before you tuck them in a freezer bag as seen below, freeze the taquitos on a tray without touching each other. That way you can pull out one taquito at a time for snacks! You could even cut them in half first for smaller snack sizes.

chicken and salsa taquito

So good.

Will you try these making taquitos? If you do, let me know how it goes or if you come up with a new filling.

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    1. Hi Elaine! Yes, I’m open to doing workshops for young and old, rural or urban. I’ll be in your neighbourhood this spring and September for some half day workshops, maybe there are opportunities there?

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