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Chicken Fajita Taquitos

Golden, crispy taquitos filled with tender chicken, bell peppers, onions, and melted cheese, wrapped in corn tortillas and baked to perfection. A family-friendly finger food that transforms leftover chicken into an irresistible meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 1 medium bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1½ cups shredded Mexican cheese blend
  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon fajita seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Cooking spray for baking

Method
 

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Spray lightly with cooking spray.
  2. Warm tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel until they feel pliable and slightly warm to the touch.
  3. In a large bowl, combine shredded chicken, bell pepper, onion, fajita seasoning, garlic powder, and salt. Mix thoroughly.
  4. Place about 2 tablespoons of filling down the center of each tortilla, leaving space at the edges. Sprinkle 2 tablespoons of cheese over the filling.
  5. Roll tightly from one end to the other, ensuring the seam faces down on your baking sheet.
  6. Brush each taquito with olive oil. Bake for 15-18 minutes until golden brown and crispy.
  7. Let them cool for 2-3 minutes before serving, as the cheese will be molten hot.

Notes

Prepare filling during weekend meal prep and store refrigerated for up to 3 days. Warm tortillas properly to prevent cracking. Don't overfill tortillas or skip oil brushing for crispiness. Store leftovers in refrigerator for up to 3 days; reheat in 350°F oven for 8-10 minutes. Can be frozen for later use - bake from frozen adding 5-8 extra minutes.