Baked Taquitos

Baked to crunchy deliciousness, this Chicken Taquito recipe is perfect for small hands and big appetites. Topped with a refreshing avocado salsa. Authentic smiles every time.

Recipe courtesy of Maura Wall Hernandez, The Other Side of the Tortilla, 2015.

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  • For Taquito Filling:
  • 2 cups

    shredded chicken

  • 1/2 cup

    HERDEZ® Salsa Verde

  • 1/2 cup

    shredded queso Chihuahua or queso quesadilla

  • 6

    flour tortillas

  • For Salsa Mexicana Garnish:
  • 2

    Roma tomatoes, seeded and finely diced

  • 1/2

    Serrano chile (about 1½  to 2 inches in length), finely diced

  • 1/4 cup

    white onion, finely diced

  • 2 tablespoons

    finely chopped cilantro

  • For Avocado Salsa Verde:
  • 1 cup

    HERDEZ® Salsa Verde

  • 1 large

    Hass avocado

  • Juice of 1 large lime

  • 2 tablespoons

    finely chopped cilantro

Print Recipe

Serves 6 taquitos



  1. In large bowl, mix 2 cups shredded chicken, ½ cup salsa verde and ½ cup shredded Chihuahua cheese or queso quesadilla. Set aside.

  2. Heat oven 400°F. Line baking sheet or jelly roll pan with parchment paper and set aside.

  3. On comal or skillet, heat tortillas so they're pliable, but not completely cooked. Spoon about ⅓ cup chicken, salsa and cheese mixture into each tortilla and roll tightly. Place taquitos on parchment-lined baking sheet at least two inches apart.

  4. Bake turning after 7 minutes. Turn taquitos three times to ensure tortilla get sufficiently baked and crunchy. It is normal for some filling to leak out.

  5. While taquitos are baking, make Salsa Mexicana Garnish. Seed and dice 2 Roma tomatoes, half serrano chile, ¼ cup finely diced white onion, and 2 tablespoons finely chopped cilantro. Mix well and set aside.

  6. To make Avocado Salsa Verde, add 1 cup HERDEZ® Salsa Verde, 1 large Hass avocado, juice of 1 large lime and 2 tablespoons chopped cilantro to blender or small food processor.

  7. When taquitos are done, spoon the Avocado Salsa Verde over them, then sprinkle with Salsa Mexicana as a garnish.


DOÑA MARÍA® Mole Verde

A traditional mole made from pumpkin seeds and dried tomatillos.

Learn More

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