These Baked Chicken Fajita Taquitos are crispy delicious small rolls of tortillas, filled with freshly prepped peppers, onions and fajita chicken strips, baked to heavenly perfection. In just a short time, this yummy lunch will be out of the oven and on your plate for easy and convenient eating!
Easy Baked Chicken Fajita Taquitos Recipe
If you’ve been dreaming of your favorite taco place, but haven’t found the time to go there, then this tasty recipe is just what you need! In no time at all, your taquitos will be rolled and into the oven for some beautiful golden brown hues.
There’s something so tasty about this recipe that makes me keep coming back for more. With just a handful of fresh and delicious ingredients, the prettiest mini tortillas you could dream of and just the most flavorful slices of chicken breast drenched perfectly in fajita seasoning, these Chicken Fajita Taquitos are just the best lunch or snack recipe for any busy week. Did I mention how amazing they are for meal-prep? Yeah, I know, it’s like a dream come true!
Why We Love These Chicken Fajita Taquitos
- Simple Ingredients
- Easy Prep Time
- Delicious Flavors
- Ideal Meal-Prep
Ingredients You’ll Need
- Tortillas – I used small flour tortillas. You can use your favorite or even make your own with my super easy flour tortillas recipe! Corn tortillas, gluten free tortillas, they will all work.
- Onions – White or yellow onions, sliced.
- Chicken – Chicken breast works best, or you can use tenders or boneless skinless thighs as well.
- Bell Peppers – You can use large or small sweet bell peppers of any color, sliced into thin strips.
- Butter – Aim for unsalted butter to control the salt in the taquitos, but use what you got.
How To Make Chicken Fajita Taquitos
- Prep the oven. Preheat the oven to 400°F. Lightly brush a 9×13-inch baking dish with the melted butter.
- Cook the chicken. In a large skillet, melt 1 tablespoon of the butter and add the chicken to it. Season the chicken with half the fajita seasoning and toss to coat. Cook the chicken for about 5 minutes until it’s no longer pink, and it’s slightly charred, but not burned. Remove chicken from skillet, and wipe the skillet clean.
- Cook the veggies. Add the remaining 2 tablespoons of butter to the skillet and melt. Add the onion and peppers, season with remaining fajita seasoning and cook for a couple minutes until the onion peppers soften and the onion becomes translucent.
- Assemble the taquitos. Lay a tortilla flat on a cutting board and top with some chicken fajita mixture, and a couple tablespoons of cheddar cheese. Tightly roll up the tortilla and place it in the prepared baking dish. Repeat with remaining tortillas. Brush the taquitos with melted butter.
- Bake. Transfer the baking dish to the preheated oven and bake for about 15 minutes or until tortillas are nicely golden brown. If they’re still not golden after the 15 minutes, turn the broiler on and broil them for 1 to 2 minutes until golden, watching it carefully to not burn.
- Ready to serve. Serve with salsa and/or sour cream.
What Are Taquitos?
They are a small version of a rolled taco. Basically, we have tasty meat and cheese rolled up in a small tortilla that usually are fried, but in my case here we have them baked to perfection for a healthier and even tastier version of it!
Can I Customize My Taquitos?
Definitely! While this recipe is made Chicken Fajitas style, you can switch it up with some ground beef, turkey or chicken, or even make it lighter with some scrambled eggs on top of a bed of tasty veggies. Add a delicious salsa verde on the side and there you have it! Heavenly breakfast served just for you!
Can I Air Fry Taquitos?
Yes, and they’re so much quicker to air fry! Simply place them in your air fryer basket, brush them with melted butter or spray them with cooking oil and air fry at 375°F for 5 minutes!
How To Serve Chicken Fajita Taquitos
These chicken fajita taquitos are great for lunch, as an appetizer or even just a snack. I love serving them with lots of salsa, guacamole, sour cream and some lime wedges. To make a complete meal, consider serving these along some great 3 Ingredient Mexican Rice.
Expert Tips
- While I used flour tortillas for this recipe, you can definitely work around any type of tortilla you would prefer most, such as corn or any gluten-free option as well.
- If the Mexican cheese mix doesn’t suit your preference, there are many other options of cheese you can use such as White Cheddar, Havarti, or Mozzarella. One favorite is the Italian cheese mix that will melt beautifully while baking. If it’s not already, just make sure to shred the cheese before so it melts evenly.
- If you find your tortillas are cracking, make sure to warm them up in the microwave for a few seconds so they’re easily malleable.
- When placing the rolls in the baking dish make sure to place them seam side down, so they stay rolled.
Leftovers
Fridge
If you have any leftovers, make sure they cool down to room temperature, then store them in an airtight container. They will remain delicious in the fridge for up to 4 days. That’s also a great reason why they are amazing as meal-prep for the whole week. Breakfast ready to be warmed up and served without any rush to it!
Freezer
As for freezing the chicken fajita taquitos, you can make them ahead of time, place the uncooked taquitos in a freezer friendly tray, with the seam facing down, and add them to the freezer for 20-40 minutes until they freeze up. Next remove them from the tray and add them to a freezer friendly zipper bag, then place them in your freezer. They will keep nicely for up to 4 months.
When ready to use, take the taquitos out, place them on a baking sheet in a pre-heated oven at 375°F for about 15-20 minutes and serve with your preferred side dish!
More Delicious Recipes To Try
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Chicken Fajita Taquitos
Equipment
Ingredients
- 3 tablespoon butter
- 2 medium onions sliced
- 1 pound chicken breasts boneless and skinless, cut into small thin strips
- 2 medium bell peppers any color, thinly sliced
- 2 tablespoons fajita seasoning
- 1 cup Mexican cheese blend shredded
- 12 small flour tortillas
- ¼ cup butter melted
Instructions
- Prep the oven. Preheat the oven to 400°F. Lightly brush a 9×13-inch baking dish with the melted butter.
- Cook the chicken. In a large skillet, melt 1 tablespoon of the butter and add the chicken to it. Season the chicken with half the fajita seasoning and toss to coat. Cook the chicken for about 5 minutes until it's no longer pink, and it's slightly charred, but not burned. Remove chicken from skillet, and wipe the skillet clean.
- Cook the veggies. Add the remaining 2 tablespoons of butter to the skillet and melt. Add the onion and peppers, season with remaining fajita seasoning and cook for a couple minutes until the onion peppers soften and the onion becomes translucent.
- Assemble the taquitos. Lay a tortilla flat on a cutting board and top with some chicken fajita mixture, and a couple tablespoons of cheddar cheese. Tightly roll up the tortilla and place it in the prepared baking dish. Repeat with remaining tortillas. Brush the taquitos with melted butter.
- Bake. Transfer the baking dish to the preheated oven and bake for about 15 minutes or until tortillas are nicely golden brown. If they're still not golden after the 15 minutes, turn the broiler on and broil them for 1 to 2 minutes until golden, watching it carefully to not burn.
- Ready to serve. Serve with salsa and/or sour cream.
Video
Recipe Notes
- While I used flour tortillas for this recipe, you can definitely work around any type of tortilla you would prefer most, such as corn or any gluten-free option as well.
- If the Mexican cheese mix doesn’t suit your preference, there are many other options of cheese you can use such as White Cheddar, Havarti, or Mozzarella. One favorite is the Italian cheese mix that will melt beautifully while baking. If it’s not already, just make sure to shred the cheese before so it melts evenly.
- If you find your tortillas are cracking, make sure to warm them up in the microwave for a few seconds so they’re easily malleable.
- When placing the rolls in the baking dish make sure to place them seam side down, so they stay rolled.
I made this recipe last night. We absolutely loved it and it will be a favorite rotation in my cooking bests! I made it exactly as written and also made the Fajita Seasoning that was recommended in the recipe. Fabulous!! Thanks for a great meal, Jo!
My pleasure, Lorraine. Glad to hear you guys liked it!
Can ur chicken fahitas tacoes be made day before and then baked. Or no. And if ur taking it somewhere, can it be served cooled or needs to be microwave.
Yes, you can make them the night before, refrigerate them and bake them next day. I would still microwave them for about a minute or so before serving.
I love your recipes, is my first time making your apple recipes and love them thanks!!!!!
You’re welcome, I’m glad you’re enjoying them!
Has anyone tried making these ahead of time and freezing them? Does it work just as good ? Thanku in advanc!
Hi Jo, I just wanted to tell you how much I love this recipe! I made it for the second time tonight after my husband and I battled over the leftovers the first time 🙂 We rarely try to beat each other to the leftovers, so I knew this recipe was a keeper! It’s delicious! Thanks for sharing 🙂
Hi Lacy,
I’m so glad you enjoyed this recipe. Thank you so much for letting me know. 🙂