Best Chipotle Chicken Baked Taquitos Recipes

CHIPOTLE-CHICKEN BAKED TAQUITOS

Chipotle-Chicken Baked Taquitos image

Our 30-minute baked chicken taquitos feature the smoky and spicy flavor of chipotle. Serve with our homemade guacamole dipping sauce.

Provided by Deborah Harroun

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 lb ground chicken
1 chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
1 tablespoon adobo sauce (from can of chipotle chiles)
3 green onions, chopped
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
Cooking spray
1 tablespoon coarse (kosher or sea) salt
1 avocado, halved, pitted
Juice of 1 lime
1 to 2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
Coarse or table salt to taste

Steps:

Heat oven to 350°F. Spray large cookie sheet with cooking spray.
In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
Bake 12 to 15 minutes or until lightly browned and crisp.
Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
Serve taquitos hot with dipping sauce.

Nutrition Facts : ServingSize 1 Serving

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS

5-Ingredient Chipotle Chicken Taquitos image

Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.

Provided by Heidi

Categories Appetizer

Time 25m

Number Of Ingredients 10

Ingredients

3 cups shredded chicken (, (I used one large boneless chicken breast))
1-2 chipotle peppers in adobo sauce (, minced)
3 cups shredded cheese (, (such as Monterey jack, cheddar or a combination of your favorite cheese))
12 7- inch flour tortillas (, (you can use corn tortillas if you prefer))
2-3 cups canola oil for frying (, (or 1 tablespoon canola oil to brush the tortillas with if baking))
Creamy Avocado Salsa Verde (, (recipe here))
Pico de Gallo (, (recipe here))
Shredded lettuce
Shredded cotija cheese
Mexican crema or sour cream

Steps:

In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 69 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1174 mg, Fiber 3 g, Sugar 6 g