Chipotle Chicken Taquitos Recipe

This crispy, creamy Chipotle Chicken Taquitos Recipe is made with shredded chicken, smoky chipotles, and melted cheese, ready in just 35 minutes. The satisfying crunch of the tortilla shell gives way to a warm, spicy filling that tastes far better than anything from the freezer aisle. I love making a double batch because they disappear faster than I can pull them out of the oven.

Better Than Takeaway

I used to rely on those boxes of frozen taquitos for a quick snack, but I always found them disappointing—mostly tortilla with barely any filling inside. Making them at home changed everything for me because you can control exactly how much chicken and cheese goes into every roll. Instead of dry, hollow shells, you get a substantial bite packed with smoky flavor and creamy texture.

The biggest lesson I learned was about the tortillas. In my early attempts, my corn tortillas would crack and split the moment I tried to roll them, leaving me with a messy casserole instead of taquitos. The trick is to warm them properly with a little moisture before rolling, which makes them pliable enough to wrap tightly around that delicious chipotle filling.

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Chipotle Chicken Taquitos Recipe Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 4 oz cream cheese, softened to room temperature
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• 2-3 chipotle peppers in adobo sauce, finely minced
• 1 tbsp adobo sauce (from the chipotle can)
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 12 small corn tortillas (yellow or white)
• Olive oil spray or vegetable oil for brushing
• Fresh cilantro and lime wedges for serving

How To Make Chipotle Chicken Taquitos Recipe

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly spray it with cooking spray to prevent sticking.
2. Make the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack, minced chipotle peppers, adobo sauce, garlic powder, cumin, and smoked paprika. Stir until the mixture is creamy and well-combined.
3. Warm the Tortillas: Wrap 3-4 corn tortillas at a time in a damp paper towel and microwave them for 30-45 seconds. This steam softens them so they won’t crack when you roll them. Keep the others covered while you work.
4. Fill and Roll: Spoon about 2 tablespoons of the chicken mixture onto the lower third of a warm tortilla. Tightly roll the tortilla up around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
5. Bake Until Crispy: Spray the tops of the taquitos generously with oil spray (or brush lightly with oil). Bake for 15-20 minutes, or until the tortillas are golden brown and crispy. Let them cool for 2-3 minutes before serving to ensure the filling sets.

Recipe Tips

• Don’t skip the warming step: Corn tortillas are naturally brittle when cool. If you try to roll them straight from the package, they will break. The damp paper towel method is the most reliable way to keep them pliable.
• Secure with toothpicks if frying: If you choose to deep fry these instead of bake them, thread a toothpick through the seam to hold the taquito closed in the hot oil. Remove it before serving.
• Adjust the heat: Chipotle peppers pack a punch. If you are sensitive to spice, start with one pepper and remove the seeds, or use just the adobo sauce for flavor without the intense heat.
• Avoid overfilling: It is tempting to stuff them full, but too much filling will ooze out during baking. Two tablespoons is the sweet spot for a standard 6-inch tortilla.

What To Serve With Chipotle Chicken Taquitos

These taquitos need a cooling dip to balance the smoky heat of the chipotle peppers. A bowl of sour cream or crema mixed with a little lime zest is an excellent choice, or serve them alongside fresh guacamole. For a full meal, pair them with Spanish rice and refried beans to complete the restaurant-style experience.

How To Store

Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven or air fryer for 5-8 minutes to restore their crunch; microwaving will make them soggy. You can also freeze the unbaked rolled taquitos on a tray until solid, then transfer to a bag for up to 3 months.

FAQs

Can I use flour tortillas instead of corn?
Yes, flour tortillas are easier to roll and result in a texture more like a flauta. If using flour, you don’t need to warm them as aggressively, but watch them closely in the oven as they brown faster.

Are these spicy?
They have a medium kick due to the chipotle peppers. The cream cheese helps mellow the heat, but you can reduce the number of peppers if you want a milder version.

Can I make these in an air fryer?
Absolutely. Place the taquitos in the air fryer basket in a single layer (seam side down), spray with oil, and cook at 400°F for 6-8 minutes until crispy.

What kind of chicken works best?
Rotisserie chicken is the easiest option and adds great flavor. You can also use leftover grilled chicken or poached chicken breasts shredded with two forks.

Nutrition

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 380mg
• Total Carbohydrate: 18g
• Protein: 10g