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Baked Chicken & Cheese Taquitos

These taquitos are delicious, easy to make, and perfect to serve as an appetizer or dinner!  Shredded chicken mixed with tomatillo salsa and cheese, rolled into a tortilla and baked until crispy.  Eat a few as an appetizer, or make it a dinner!
Prep Time 10 mins
Cook Time 8 hrs 25 mins
Total Time 8 hrs 35 mins
Course Appetizer
Cuisine Mexican
Servings 6


  • 2 ½ Cups Slow Cooker Shredded Chicken (Recipe Link in Notes Section)
  • 20 Corn Tortillas (I use Mission Ultra Thin Tortillas)
  • 1 Cup Shredded Monterrey Jack Cheese
  • Serve with Roasted Tomatillo Salsa (Recipe Link in Notes Section)


  • Make Slow Cooker Shredded Chicken according to recipe instructions. (Recipe Link in Notes Section)
  • Make Roasted Tomatillo Salsa according to recipe instructions. (Recipe Link in Notes Section)
  • Preheat oven to 400°.
  • Spray both sides of tortillas with nonfat cooking spray and place in a ziplock bag. Microwave 40 seconds. This will help the tortillas be flexible for stuffing.
  • Lay tortilla in one hand and add 1 tablespoon cheese then 2 tablespoons of chicken into the center of the tortilla. Roll tortilla up tight and secure with 1 toothpick in the center closing the seal of the tortilla.
  • Spray baking sheet with cooking spray.
  • Lay taquitos on baking sheet in even layer.
  • Spray tops of taquitos with cooking spray.
  • Bake for 15 minutes.
  • Rotate baking sheet and bake for another 10 minutes until taquitos are golden and crispy.


**Click here to follow the recipe instructions for Slow Cooker Shredded Chicken.**
**Click here to follow the recipe instructions for Roasted Tomatillo Salsa.**
Make a large batch of taquitos and freezer for later!
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Makes 20, 3 Taquitos Per Serving- (6 SmartPoints Per Serving) CALORIES: 180 FAT: 6.3 SATURATED FAT: 3 CARBS: 24.6 FIBER: 4 SUGARS: 3 PROTEIN: 6.6