Rolled tacos or taquitos are a fun twist on a typical taco. You get the lovely texture of the baked or fried tortillas, with plenty of cheese and chicken inside. Along with a fantastic and super easy homemade queso for dipping – your family is going to love this one. Rolled Chicken Tacos with queso needs to be on your next dinner menu.
The recipe for the queso is one you definitely want to hold on to. It is delicious for nachos, in burritos, or just as a yummy chips and dip option. You do want to be sure to use cornstarch and not flour as the thickener, per the recipe. This is how you get the classic glossiness of queso over the sometimes matted tone of cheese sauce made with flour. I have used jalapeños to give the queso a good kick of heat. If you need it a little more mild, use a can of green chilies instead.
It is critical to use a baking rack when you back these rolled tacos. The best way to get these crispy all the way around is to make sure you get enough air flow on all sides. If you place them directly on the baking sheet, you will get one super crispy side and one limp almost soggy side- and no one wants that.
You are also going to want to hold on to the recipe for the roasted chicken. You can use it for regular tacos, taco salad, burritos, nachos, etc. It is also really great if you are doingma meal prep for the lunches for the week. Put it with some cilantro lime rice, and you will love it. Make rice as you would normally then once fully cooked, immediately stir in chopped cilantro (¼ cup per 1 cup rice) and lime juice (1 tsp per 1 cup rice).
Another great thing about this recipe is that you can make a whole bunch of them, freeze them and have them for snacks and lunches later. You can reheat in the microwave (wrap in a paper towel and cook for 2 minutes) or in the air fryer at 425degF for 5 minutes.
Now Let’s Get Cookin’!
Rolled Chicken Tacos with Queso
Ingredients
- 18 8in Flour Tortillas
- 2 cups Mexican Blend Shredded Cheese
- Cooking Spray
For the Roasted Chicken
- 6 Leg Quarters
- 3 tbsp Taco Seasoning see recipe below
- 1 cup Chicken Broth
- ¼ cup Oil
For the Homemade Queso
- 3 cups Chicken Broth
- ¼ cup Cornstarch
- 1 tbsp Taco Seasoning see recipe below
- 1 4oz can Diced Jalapenos
- 3 cups Sharp Cheddar shredded
Instructions
- Add oil, chicken broth and taco seasoning for chicken to a gallon zipper bag. Smoosh it around until well combined. Then add chicken legs. Smoosh around again, to coat chicken pieces. Seal and place in refrigerator to marinate for at least 4 hours (up to overnight).
- Preheat oven to 375degF.
- On a baking rack, over a parchment paper covered baking sheet, line out chicken legs. Bake for 30 minutes. (or until thickest part reaches 165degF, internally).
- Remove chicken from oven. Then remove meat from the bones. Chop into small pieces.
- Spray a baking rack (over a parchment paper covered baking sheet) with oil.
- Add portion of cheese and chicken to center of flour tortilla. Tightly roll up (leaving ends open) and line up on baking rack. Repeat with remaining tortillas. Once done, spray (generously) with cooking spray. Place in oven for 15 minutes.
- To make the queso, add one cup of chicken broth to a large measuring cup, along with cornstarch and taco seasoning. Whisk until thoroughly combines. Add to a small sauce pan over medium high heat. Bring just to a bubble then add remaining chicken broth and jalapenos.
- Reduce heat to medium and let thicken for 5 minutes (whisking occasionally). Then add cheese, one handful at a time, until fully melted in.
- Serve up 3-4 tacos with a dish of queso for dipping.
Notes
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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