Call it a taquito, flauta, rolled taco, or tacos dorados. Anyway you say it, it’s delicious. These crispy, crunchy chipotle chicken taquitos have so much incredible flavor! I have loved rolled tacos since I was a kid, and it’s a food I never grew out of (why would I?). They are such a crowd pleaser, fun to make, and oh so satisfying. Mix in shredded chicken with tasty spices, flavorful chipotle peppers, and melty cheese for the perfect taquito!
Ingredients
- Shredded chicken breast: You can really use any part of the chicken, but I prefer the breast for this recipe. To make things easier, you can always just shred up a rotisserie chicken!
- Cumin: This spice is rich, warm, and has just a hint of citrus! A must for so many delicious Mexican dishes.
- Chili powder: This adds just a mild kick to really enhance the flavor of this dish!
- Onion powder: To add a nice sweet and savory flavor to the chicken!
- Garlic powder: Much less intense than fresh garlic, this gives the dish the perfect amount of garlic flavor.
- Salt and pepper: I mean, they’re classics for a reason.
- Shredded Mexican cheese blend
- Canned chipotle peppers in adobo sauce
- Tortillas: I prefer corn tortillas but you can also use flour!
- Canola oil
- Optional for dipping and/or topping: sour cream, cotija cheese, salsa of choice, guacamole
FAQs
Where are taquitos from?
It’s no secret that taquitos are a Mexican dish. You can find them in most Mexican restaurants under the name taquito, rolled taco, flauta, or taco dorado. They’re classically topped with cabbage, crema, guacamole, and/or salsa.
Aren’t taquitos usually fried?
Yes they are! And if you want to, you can fry this recipe to make a classic taquito. You can also throw them in the air fryer!
What equipment do I need to make this?
All you need is a baking sheet and parchment paper or foil!
Instructions
1) Preheat the oven to 425F.
2) Put the shredded chicken, seasonings, chipotle peppers with adobo sauce, and shredded Mexican cheese blend in a medium bowl.
3) Toss together these ingredients until peppers, sauce, cheese and seasonings are evenly distributed.
4) If you’re using corn tortillas, warm them up in the microwave so they don’t crack!
5) Place a spoonful of chicken mixture at one end of the tortilla in a line. Then, roll the tortilla tightly around the chicken mixture. Place on foil or parchment paper lined baking sheet. Repeat until chicken mixture is gone.
6) Brush the tops of taquitos with vegetable oil.
7) Bake for 15-20 minutes until golden brown.
8) Remove from oven and place whatever toppings you want on them!
If you like this recipe, you might also like:
- Blackened Shrimp
- Breakfast Quesadillas
- Chipotle Shrimp Tacos
- Healthier Crunchwrap Supreme
- The Best Breakfast Burrito
Baked Chipotle Chicken Taquitos
Ingredients
- 2 cups shredded chicken breast about 1 lb boneless, skinless chicken breast
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1.5 cup shredded Mexican cheese blend
- 3 chipotle peppers in adobo sauce minced with 2-3 tablespoon adobo sauce
- 15-20 6" corn or flour tortillas
- 1 tablespoon canola oil
- Optional for topping/dipping: sour cream, cotija cheese, salsa of choice, guacamole
Instructions
- Preheat oven to 425F.
- In a medium bowl, toss the shredded chicken with the cumin, chili powder, onion powder, and chipotle peppers with adobo sauce. Salt and pepper to taste.
- Mix the shredded cheese into the chicken mixture.
- For corn tortillas: warm the tortillas in the microwave for about 10-15 seconds so they don't crack when rolled.
- On a baking sheet lined with parchment paper or foil, place the tortillas.
- Place a large spoonful of filling in a line on the bottom of a tortilla (I don't place it in the middle so that you immediately roll up the filling). Roll tightly, and repeat with each tortilla.
- Brush tops of taquitos with canola oil.
- Place the taquitos in the oven for 15-20 minutes, until golden brown.
- Remove from oven and serve with any of the suggested toppings/dips!
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