Chicken Fajita Taquitos – The Delish Recipe

These crispy taquitos packed with flavorful chicken, sautéed onions, and bell peppers will become your new party favorite! With a simple marinade and quick cook time, you’ll be scooping up these bite-sized treats in no time, and the perfect combo of cheese, sour cream, and salsa will leave you wanting more.

Ready Time

40 mins

Yields

7 servings

Ingredients

Boneless, skinless chicken breasts 1 pound
Vegetable oil 1/4 cup
Large onion 1
Large bell peppers 2
Fajita seasoning 1 packet
Salt 1 teaspoon
Pepper 1/2 teaspoon
Tortillas 14-16
Shredded cheese 2 cups
Sour cream 1 cup
Salsa 1 cup

Instructions

Cut the chicken breasts into thin strips and season with fajita seasoning.

Let it marinate for at least 30 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Add the chicken to the skillet and cook until browned, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of vegetable oil.

Add the sliced onion and bell peppers to the skillet.

Cook until the vegetables are tender, about 5 minutes.

Add the cooked chicken back into the skillet and stir to combine.

In a large bowl, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Spoon about 1/4 cup of the chicken and vegetable mixture onto the center of a tortilla, leaving a 1-inch border around the edges.

Sprinkle shredded cheese over the top of the filling.

Roll the tortilla tightly and secure with a toothpick if needed.

Repeat with the remaining tortillas and filling.

Serve the taquitos hot with sour cream, salsa, and any additional toppings desired.

Notes

Make sure to not overcrowd the skillet when cooking the chicken and vegetables, as this can affect the quality of the resulting taquitos. If you want to get a head start on the prep work, you can marinate the chicken in the fajita seasoning a few hours or even overnight for extra flavor.

For an extra crispy exterior on the taquitos, try pan-frying them in a little oil for about 2-3 minutes on each side after rolling.

Feel free to customize your taquitos with your favorite toppings – diced avocado, shredded lettuce, and diced tomatoes all make great additions! If you’re having trouble keeping the taquitos closed, try using a toothpick to secure them, or you can also use a small dab of water to help the tortilla stick together. Leftover taquitos can be refrigerated for up to 2 days or frozen for up to 2 months – just bake or microwave to reheat.