Hand-Rolled Chipotle Chicken Taquitos

Chipotle Chicken Taquitos are a whirlwind of flavour in a crispy, golden shell, ready to amp up your mealtime with a spicy, cheesy filling.

Chipotle Chicken Taquitos Recipe

Whether baked or fried, Chicken Taquitos make for an exciting appetizer, a satisfying dinner, or a delightful snack, especially when paired with dips like Creamy Avocado Salsa Verde or Easy Pico de Gallo. With just five ingredients including tender shredded chicken, smoky chipotle peppers in adobo sauce, and melty cheddar cheese, these taquitos are a revelation in taste.

Ingredients

• 3 cups shredded chicken, (I used one large boneless chicken breast)
• 1-2 chipotle peppers in adobo sauce, minced
• 3 cups shredded cheese, (such as Monterey Jack, cheddar or a combination of your favorite cheese)
• 12 7-inch flour tortillas, (you can use corn tortillas if you prefer)
• 2-3 cups canola oil for frying, (or 1 tablespoon canola oil to brush the tortillas with if baking)
• Creamy Avocado Salsa Verde, (recipe here)
• Pico de Gallo, (recipe here)
• Shredded lettuce
• Shredded cotija cheese
• Mexican crema or sour cream

Instructions

• In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
• To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with ⅓ cup of the shredded chicken mixture and sprinkle with ¼ cup of the shredded cheese.
• Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

To fry the taquitos:

• Pour enough oil into a heavy bottom fry pan or pot to cover ½ inch, or so enough oil reaches halfway up the sides of the tortillas when frying.
• Heat the oil to 350°F — use a candy thermometer to measure the oil without touching the bottom of the pan. If you don’t have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
• Add the filled tortillas to the hot oil and cook in batches so as not to crowd the pan. Fry each side until golden brown, about 2 minutes each side.
• Transfer to a plate or cutting board lined with paper towels.

To bake the taquitos

• Preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper or foil, and lightly brush the filled tortillas with canola oil.
• Bake for 12-15 minutes or until golden brown and crisp then transfer to a plate.
• To serve, remove the toothpicks from the taquitos and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.

Serving Suggestions

Dips

• Creamy Avocado Salsa Verde
• Easy Pico de Gallo
• Queso Dip
• Salsa or a little splash of Mexican hot sauce

Salads

• Chopped Mexican Kale Salad
• Caesar Salad for a crunchy, refreshing side
• Southwest Quinoa and Grilled Corn Salad
• Guacamole

Vegetable Sides

• Easy Mexican Coleslaw
• Chips and Salsa

Tips and Tricks

• Save any leftovers by freezing them individually in plastic wrap and keeping them in a freezer-safe bag.
• Choose to either bake or fry your taquitos depending on your preference. Baking or using an air fryer is a healthier option while frying offers a unique flaky crunch.
• Flour tortillas are recommended for their flexibility and the soft texture they provide once crisped up. However, if you prefer, you can use corn tortillas as well for a more traditional taste.