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Baked Chipotle Chicken Taquitos

Baked Chipotle Chicken Taquitos

The ultimate comfort food that satisfies every craving! These Baked Chipotle Chicken Taquitos are crispy, cheesy, and packed with flavor, making them the perfect choice for an easy weeknight dinner. With smoky chipotle heat and creamy fillings, they’re sure to disappear fast!
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 38 taquitos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz reduced-fat cream cheese softened
  • 2/3 cup Greek yogurt 0% fat is fine
  • 2 cloves garlic minced
  • 2 teaspoons chipotle pepper adobo sauce
  • to taste salt
  • to taste pepper
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 chicken breasts chicken grilled and shredded
  • 1 1/2 cups cheddar cheese shredded
  • 1 cup Monterrey jack or pepper jack cheese shredded
  • 18-20 corn or flour tortillas
  • to serve guacamole optional
  • to serve Greek yogurt optional

Equipment

  • Frying Pan
  • Cutting Board
  • Skillet
  • Oven
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit. This step is crucial for achieving that perfect crisp on your taquitos.
  2. In a small skillet, sauté the onion and garlic over medium heat until soft and fragrant. This should take about 3 to 5 minutes.
  3. Once the onion is translucent, take it off the heat and set it aside. It will add a wonderful flavor to the filling.
  4. In a mixing bowl, combine the cream cheese, Greek yogurt, chipotle peppers, adobo sauce, chili powder, cumin, sautéed onion, and garlic. Mix until everything is well combined. A mixer can make this easier, but it can also be done by hand.
  5. Gently fold in the shredded chicken and both types of cheese until thoroughly coated. You want every bit of filling to be cheesy and flavorful.
  6. Now, it's time to work with the tortillas. Take three at a time and microwave them for 15 to 20 seconds on a plate. This makes them pliable and easier to roll.
  7. Spoon 2 to 3 tablespoons of the filling into a line across the lower third of each tortilla. Don't overfill!
  8. Working quickly, roll each tortilla up tightly and place them seam-side down on a baking pan. If you overfill them, they may rip.
  9. Brush the tops of the taquitos with olive oil or spray with olive oil spray. This will help them turn golden and crispy while baking.
  10. Bake in the preheated oven for 15 to 20 minutes, or until crispy and golden brown. Keep an eye on them so they don’t burn.
  11. Once done, remove from the oven and serve hot with ranch dressing, guacamole, or sour cream if desired. Enjoy your delicious homemade taquitos!

Notes

If you use corn tortillas, work fast after they come out of the microwave and do not roll too tightly or overstuff. The corn tortillas rip really easily. If yours are ripping then they're probably not warm enough; just pop them back in the microwave for 15 more seconds.
To freeze: Place the prepared taquitos on a pan lined with wax paper. Place into the freezer and freeze solid, ~2 hours, and then transfer to a large zip top bag. Bake frozen for 25 minutes at 425 degrees.