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Cheesy Chicken Taquitos

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

When snack cravings strike, these cheesy chicken taquitos are just the ticket. It only takes a few minutes to mix up the creamy chicken filling, made with Bell & Evans Fully Cooked Boneless, Skinless Diced Chicken Breast, which gets rolled into tortillas and baked to a delicious golden-brown. Dunk them in ranch dressing for the ultimate after-school, movie-night or late-night treat!



  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Mix chicken, Colby Jack cheese, cream cheese, sour cream and salsa together in a large bowl until combined.
  2. Spread a few tablespoons of chicken mixture evenly over tortillas. Roll up each tortilla and place onto prepared baking sheet, seam-side-down.
  3. Brush tortillas with olive oil. Bake tortillas for 10-15 minutes, flipping halfway through, until light golden-brown. Top with parsley, and serve with ranch dressing.


  1. says:

    This is a great recipe. So easy to prepare. Lots of good protein in these cheesy, Bell & Evans Chicken Taquitos. I made these for my husband and me for a weekend treat. I’m planning to make them for an upcoming Birthday party. Great for snacking while watching football games too.

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