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chicken fajita taquitos with sour cream and salsa on a white platter.
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5 from 3 votes

Chicken Fajita Taquitos

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Lunch
Cuisine: Mexican
Keyword: chicken fajita taquitos, taquitos recipe
Servings: 12
Calories: 240kcal


  • 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


  • Prep the oven. Preheat the oven to 400°F. Lightly brush a 9x13-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.



  1. 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.
  2. 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.
  3. 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.
  4. When placing the rolls in the baking dish make sure to place them seam side down, so they stay rolled.


Serving: 1taquito | Calories: 240kcal | Carbohydrates: 19g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 351mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 27mg | Calcium: 103mg | Iron: 1mg