Baked Chipotle Chicken Taquitos Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil is a healthier option as it contains more beneficial fatty acids. Additionally, it has a more robust flavor, which could enhance the overall taste of the taquitos.
Instead of cilantro, use parsley. The benefit of this substitution is that parsley has a milder flavor than cilantro, which can be overpowering. This could make the taquitos more accessible to those who don't like the taste of cilantro. Additionally, parsley is a more widely available ingredient, so it can be easier to find.

Variations

Vegetarian Taquitos Replace the chicken with 1 cup of cooked black beans, 1 cup of cooked corn, and 1/2 cup of diced bell peppers. Follow the same instructions as above.

Vegetarian Enchilada Taquitos Replace the chicken with 1 cup of cooked black beans, 1 cup of cooked corn, and 1/2 cup of diced bell peppers. Top the taquitos with enchilada sauce and shredded cheese before baking. Follow the same instructions as above.

Serve with

Southwestern Rice Salad: A light and flavorful side dish that pairs perfectly with the Baked Chipotle Chicken Taquitos. Made with cooked white rice, black beans, corn, onion, bell pepper, and a zesty lime vinaigrette, this salad is sure to be a crowd pleaser.

Mexican Street Corn Salad: A delicious and colorful side dish that is perfect for pairing with the Baked Chipotle Chicken Taquitos. Made with roasted corn, black beans, bell peppers, red onion, jalapeno, and a creamy cilantro-lime dressing, this salad is sure to be a hit with your guests!

FAQ

Q: How do I make the taquitos crispy?

A: Brush the tortillas with oil before baking and bake for 15-18 minutes until they are crisp and lightly browned.

Q: What type of tortillas should I use?

A: Use small corn tortillas for the best results. Soft flour tortillas can also be used, but they may not get as crispy.

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Fun facts:

The chipotle pepper, which is a key ingredient in this recipe, was first introduced to Mexico by Spanish conquistadors in the 16th century.

Celebrity chef Bobby Flay has been known to make Baked Chipotle Chicken Taquitos for his celebrity friends. He even once served them at an Oscar party!