These Baked Chipotle Chicken Taquitos are super easy to make. They’re filled with tender shredded chicken in a smoky chipotle and enchilada sauce with cheese, then wrapped in warm tortillas and baked until crispy. Serve them up with your favorite toppings, and your dinner is done!
Taquitos are like cousins to tacos, and lately instead of Taco Tuesday it’s been Taquito Tuesday in my home. I first made these when I had some leftover chicken and wanted an easy meal that was more than chicken salad or chicken pasta. Taquitos have the same delicious filling, they’re dippable, and they don’t fall apart.
In This Post
- Why You’ll Love This Baked Chipotle Chicken Taquitos Recipe
- What You’ll Need To Make These Taquitos
- Topping To Serve With This Recipe
- Ways to Shred Your Chicken & Soften Your Tortillas
- How To Make
- Celeste's Top Recipe Tips
- What To Serve With Baked Chipotle Chicken Taquitos
- Get Free Recipe Updates!
- Substitutions and Variations
- How To Store Your Leftovers
- FAQ
- Baked Chipotle Chicken Taquitos
- More Recipes To Try
- https://thewholeserving.com/comments/
Why You’ll Love This Baked Chipotle Chicken Taquitos Recipe
- Bold Flavor - The combination of chipotle peppers in adobo and pickled jalapeños creates heat without being too overwhelming.
- Cheesy Chicken Goodness - Shredded chicken is tossed in a chipotle enchilada sauce with melty cheese.
- Baked Not Fried - Nice and crispy without the frying mess.
- Simple and Easy - Simple enough for a fast weeknight dinner. No fancy ingredients or equipment needed.
What You’ll Need To Make These Taquitos
- Boneless chicken breast
- Chicken stock
- Chipotle peppers in adobo sauce
- Sliced pickled jalapeño peppers
- Store purchased Enchilada sauce or homemade sauce
- Minced garlic
- Fresh chopped cilantro
- Flour tortillas
- Olive oil
- Cheese
See recipe card for quantities.
Topping To Serve With This Recipe
- Sour cream
- Sliced avocado
- Salsa or pico de gallo
- Lime wedges
- Cotija or queso fresco
See recipe card for quantities.
Ways to Shred Your Chicken & Soften Your Tortillas
Fork Shredding: Place the chicken on a plate or cutting board and use two forks to pull the chicken apart.
Hand Shredding: Use your fingers to shred the chicken.
Stand Mixer Shredding: Place the chicken in the bowl of a stand mixer fitted with the paddle attachment. If you are using a tilt head mixer, lock the head to prevent bouncing of the mixer. Flip the speed to 2 and in no time you will have shredded chicken
When using flour tortillas, I find that I don’t need to soften them before assembling. But if you are using corn tortillas you will need to soften them before filling.
How To Soften Tortillas
Microwave Method-Working in batches, place tortillas on a microwave safe plate and wrap with a damp kitchen towel or paper towel. Heat 20-30 seconds in microwave. Remove from microwave and wrap with aluminum foil to keep warm.
Stovetop Method- Brush with a small amount of olive oil, heat tortillas on a pan over medium heat for 20-30 seconds on each side. Place on a plate and wrap with a damp kitchen towel.
How To Make
Heat chicken broth in a pan on medium heat, add the chicken to the broth, cover and simmer 10-12 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. While the chicken is simmering, combine the Colby jack and chihuahua quesadilla style cheese in a bowl, cover and set aside.
Remove the chicken from the pan and allow to cool 5 minutes before shredding the chicken.
Place chipotle peppers, jalapeño peppers, enchilada sauce, and garlic in a medium sized bowl and blend with an immersion blender or blend in a blender until the peppers are blended. If you used a blender, transfer the sauce to a medium sized bowl. Add in the chopped cilantro to the sauce and stir until well blended.
Add one cup of the chipotle sauce, 1 ½ cups of the cheese mixture to the shredded chicken, stir until well combined.
Assemble the taquitos: Place about 2 tablespoons of chicken mixture on the tortilla and roll tightly. Place seam down on prepared baking dish. Brush each taquito with olive oil. Place in oven and bake for 12-15 minutes until crispy. Remove from oven.
Brush each taquito with olive oil. Place in oven and bake for 12-15 minutes until crispy. Remove from oven.
Pour remaining sauce over the baked taquitos and sprinkle with remaining cheese. Return to oven and bake for another 10 minutes until cheese has melted.
Serve with your favorite toppings.
Celeste's Top Recipe Tips
Microwave or lightly toast the tortillas before filling and rolling. Warm tortillas are more flexible and less likely to tear during rolling.
Don’t overfill the tortillas. If overfilled rolling will be messy and the tortillas will not stay neat during baking.
Roll tight, if tightly rolled the taquitos will stay sealed better and bake more evenly. And don’t forget to place them seam side down.
Don’t skip brushing your taquitos with oil. A light brushing of olive oil helps them crisp up without deep frying.
What To Serve With Baked Chipotle Chicken Taquitos
Mexican Rice - The rice soaks up any extra sauce.
Fire Roasted Corn - Fire roasted corn with lime and cilantro adds a crisp, sweet contrast.
Mexican Street Corn - This cheesy, tangy, and slightly spicy corn on the cob pairs well with Taquitos.
Simple Green Salad - A green salad with a lime vinaigrette.
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Substitutions and Variations
Chicken Breast - You can use rotisserie chicken to save on time.
Chicken Stock - Swap out the chicken stock for vegetable stock.
Flour Tortillas- For a low-carb option use a low-card tortilla. For gluten-free use corn tortillas.
Monterey Jack - You can use cheddar, pepper jack, colby or mozzarella in place of monterey jack.
Make It Vegetarian- Swap out chicken for sautéed mushrooms or black beans for a vegetarian version.
Creamy Chicken Taquitos- Add cream cheese or Greek yogurt to the chicken mixture for a creamy filling.
Breakfast Taquitos- Use scrambled eggs, cooked sausage or bacon, and cheese for a breakfast twist.
How To Store Your Leftovers
Refrigerator - Store in an airtight container, separating layers with parchment paper to avoid them from sticking together.
Freezer - If you want to freeze your taquitos, freeze before the final bake with the reserved sauce and cheese. Arrange Taquitos on a baking sheet in a single layer and freeze until solid. Transfer to a freezer safe bag or container, removing as much air as possible. Label with the date and freeze for up to 2 months.
Reheating
Oven - For the best crispiness preheat your oven to 375 degrees. Brush sauce free
Taquitos with a bit of olive oil to help crisp them. Reheat in the oven 8-10 minutes from the fridge or 15-20 minutes from the freezer, or until heated through.
Air Fryer - Preheat your air fryer to 400 degrees. Brush sauce free
Taquitos with a bit of olive oil to help crisp them. Reheat in the air fryer 5-8 minutes from the fridge or 8-10 minutes from the freezer, or until heated through.
Microwave - Heat taquitos for 1-2 minutes on a microwave safe dish. However, your taquitos will not be crisp.
FAQ
Yes, you can make them a day in advance and keep in an airtight container. Simply brush with oil and bake when you’re ready.
Absolutely, feel free to use corn tortillas for a gluten-free version.
Yes, You can freeze before or after baking. For best results, freeze them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Be sure to squeeze as much air out as possible. Bake from frozen at 375 degrees for 18-20 minutes, or until heated through and crispy.
Baked Chipotle Chicken Taquitos
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Ingredients
- 2 boneless chicken breast
- 2 cups chicken stock
- 1 12 oz. can chipotle peppers in adobo sauce
- ½ cup sliced pickled jalapeño peppers
- 1 10 oz. can enchilada sauce or homemade sauce
- 4 cloves garlic minced
- 2 tablespoons fresh cilantro chopped
- 1 ½ cups shredded colby jack cheese
- 1 ½ cups shredded chihuahua quesadilla style cheese
- 18-20 flour or corn tortillas
- 1 tablespoon olive oil for brushing
Optional Toppings
- Sour cream
- Sliced avocado
- Salsa or pico de gallo
- Lime wedges
- Cotija or queso fresco
Instructions
- Heat chicken broth in a pan on medium heat, add the chicken to the broth, cover and simmer for 10-12 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. While the chicken is simmering, combine the Colby jack and chihuahua quesadilla style cheese in a bowl, cover and set aside.
- Remove the chicken from the pan and let it cool 5 minutes before shredding the chicken.
- Place chipotle peppers, jalapeño peppers, enchilada sauce, and garlic in a medium sized bowl and blend with an immersion blender or blend in a blender until the peppers are blended. If you use a blender, transfer the sauce to a medium sized bowl. Add in the chopped cilantro to the sauce and stir until well blended. Add one cup of the chipotle sauce, two cups of the cheese mixture to the shredded chicken, stir until well combined.
- Assemble the taquitos: Place about 2 tablespoons of chicken mixture on the tortilla and roll tightly. Place seam down on the prepared baking dish. Brush each taquito with olive oil. Place in the oven and bake for 12-15 minutes until crispy. Remove from the oven
- Pour remaining sauce over the baked taquitos and sprinkle with remaining cheese. Return to the oven and bake for another 10 minutes until the cheese has melted.
- Serve with toppings of your choice.
Nutrition
More Recipes To Try
If you like this recipe you should give our Baked Black Bean Tacos, One-Pot Turkey Enchiladas, Red Enchilada Sauce or our Easy Restaurant Style Salsa a try.
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