Chicken Taquitos

This came from Dr. Oz's website as a healthy alternative to the usual fatty mexican recipes. I modified it just a bit and really like this version. I serve it with guacamole but I made my own guacamole avocados and the 'mix' they sell at the grocery to ensure it was as healthy as possible.

Yield: 10 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 4 cup(s) water
  • 1 pound(s) boneless skinless chicken breasts
  • 6 ounce(s) shredded monterey jack cheese (or mexican mix)
  • 1 teaspoon(s) fresh cilantro (doesn't HAVE to be fresh)
  • 1 teaspoon(s) chives chopped
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 16 piece(s) corn tortillas
  • Canola Oil Cooking Spray (or oil spray of your choice
  • Guacamole


  1. Directions
  2. Add water to large saucepan and bring to boil over high heat. Add chicken and salt. Bring just to boil; reduce heat. Cover and simmer 15 minutes or until chicken is no longer pink in center. Remove chicken from pan, discard cooking water; shred chicken into thin strips. In medium bowl combine chicken, cheese,herbs, salt and pepper.
  3. Heat tortillas on griddle until pliable. Place thin strip of filling lengthwise on tortillas and roll tightly in flute shape. Secure with wooden toothpicks. Mist taquito with cooking oil. Repeat with remaining ingredients.
  4. Bake filled taquitos in cooking pan 8-10 minutes or until golden and crisp.
May 2012

This recipe is a personal recipe added by chriscarp and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Taquitos Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy