Baked Chipotle Chicken Taquitos

Prep Time
Cook Time
Ready In

"Super-tasty and crispy. This is definitely one of my all-time favorite things to make."

Original recipe yields 5 servings


  • Serving Size: 1 (162.8 g)
  • Calories 202.7
  • Total Fat - 11.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 57.8 mg
  • Sodium - 322.7 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.5 g
  • Protein - 15.3 g
  • Calcium - 410.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 80.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425F.

Step 2

Heat one tablespoon oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, chipotle pepper, cumin and seasoning. Stir to combine and cook 3 minutes. Remove from heat and stir in cilantro and chicken. Finally, stir in the cheese. Set aside.

Step 3

Heat up tortillas in the microwave for 30-60 seconds so they are more pliable. At this point I also like to divide the chicken mixture into 12 equal-sized "piles," which makes constructing the tortillas go much quicker. Also, get a baking sheet or pan ready by brushing it with a generous amount of oil.

Step 4

Lay tortilla on a work surface and spread chicken mixture over bottom third; roll up into a tube shape. Place seam side down on the baking sheet. Repeat with remaining tortillas. Brush tortillas with oil and bake until crisp and lightly browned, 15-18 minutes.

Step 5

Serve immediately. You can eat those by hand, but I like to top them with yummy stuff like chunky guacamole, pico de gallo, sour cream and hot sauce and then eat them with a fork and knife.

Tips & Variations

No special items needed.


1 Reviews


We love Mexican and we love having taquitos for a snack while watching television. I made up a batch of these. We ate some and then I froze some for later. I used jalapenos instead of chipotle peppers and we loved the heat. I always make my own salsa to serve them with and top with sour cream. Yumm!


review by:
(24 Oct 2014)