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Switching up taco night with these baked Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema….plus all the toppings. Because extra sauce and extra salsa make everything better. Ground chicken seasoned with smoky chipotle peppers and pantry friendly enchilada sauce is mixed with cheese, rolled up in tortillas, and oven-baked. These taquitos are crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty lime avocado crema sauce, and a mix of your favorite taco toppings. These come together in minutes and are so delicious…the perfect weeknight dinner.

overhead photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Taquito Wednesday anyone? I know it’s not a thing, but maybe we should make it one. Because I’m overly excited to share this easy recipe with you guys. These taquitos are so good, they’re the kind of food you could eat once a week…at least.

I’ve told the story many times before, so I will not repeat it. Most of you know I grew up eating tacos once or twice a week. My brothers and I loved them as kids and still do to this day, but then, who doesn’t love tacos? They’re fun, typically cheesy, served with plenty of sauces and salsas, and all-around delicious. Love me a good taco!

But you know? Sometimes it’s nice to switch things up, do something just a little different. Different like instead of usual tacos, make crispy baked taquitos, which might just be better. It just depends on the filling. But hey, one thing’s for sure…taquito is a pretty fun word to say. Yep, cheesy, but kind of brightens my mood a bit.

Sooo, let’s make some taquitos!

overhead prep photo of Chicken Tinga Taquitos before baking

The idea…

The idea for these Crispy Chicken Tinga Taquitos came from two sources. Source one, very old, very retired HBH blog content from all the way back in October of 2012. Our very first year of HBH! I shared a taquito recipe and it’s crazy to believe that I have not made taquitos since. When I randomly came across the post, I immediately thought how fun it would be to make newly updated taquitos.

PS. if you have an extra minute and want to take a look and see just how horrible our photos (and writing for that matter) were that first year, scroll through this post. Fun to see our growth!

Source two, my eldest brother…of course. Creighton has been inspiring a lot of recipes these days. His love for anything Mexican with double…scratch that…triple the sauce has been helping me come up with some fun recipes lately. Love having so many family members to inspire new recipes. Don’t know what I’d do without them.

overhead photo of Crispy Chicken Tinga Taquitos after baking on baking sheet

Now, onto the details.

Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most, personally I like chicken, but my brothers are all about ground beef.

Brown the meat, add chipotle peppers plus a little red enchilada sauce. The peppers and sauce are KEY. Chicken tinga is made using canned chipotle peppers. They have a smoky, slightly spicy flavor. I love to use them whenever I have the opportunity. The enchilada sauce keeps the meat saucy, flavorful, and prevents the meat from drying out in the oven.

Added bonus? I always have these two ingredients in my pantry!

overhead close up photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

The next step is crucial…

Ok, that’s way too dramatic, but just go with me on this.

Once the meat is browned and seasoned it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You taste the food, not the fried oil.

Here’s the key, you must rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside. Then oven bake, and ten or so minutes later you’ll have crispy taquitos.

overhead photo of Crispy Chicken Tinga Taquitos with 1 taquito broken in half

That salty lime avocado crema? Yep, you need that too.

Sure, sour cream is traditional, but whipped avocado crema is just so much better.  I used fresh cilantro and plenty of lime and stirred in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to dollop onto each cheesy, crunchy taquito.

I like to serve these up alongside sweet pineapple salsa or mango salsa, shredded lettuce, and plenty of fresh limes for squeezing. You can never have too many toppings.

And lastly? I see these taquitos as the perfect reason to make a random Wednesday night spicy margarita. Yep, it’s a good idea.

overhead photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Watch the How To Video:

Looking for other Mexican night recipes? Try these!

(extra) Dirty Horchata

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Lastly, if you make these crispy chicken tinga taquitos with salt lime avocado crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Chicken Tinga Taquitos with Lime Avocado Crema

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 468 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Lime Avocado Crema

  • 1 avocado, halved
  • 1/2 cup fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/4 cup pickled jalapeños
  • juice from 2 limes
  • kosher or flaky salt

Instructions

  • 1. Preheat the oven to 425 degrees F.
    2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
    3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
    4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
    5. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.

overhead horizontal photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

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Comments

  1. The filling was awesome, but in execution, they were a mess. They fell apart and I couldn’t flip them. I’ll make them again, but just fry crispy taco shells or serve them as soft tacos. The avocado sauce was AMAZING. Thanks!

  2. If I wanted to make these and then bring to a bachelorette party (that is a 4 hour drive) what would be my best option? Pick something different? lol. I am looking for a substantial appetizer and thought these would nail it! I saw someone mention freezing them, but I don’t know how that process unfolds.

    1. Hey Liz,
      I would make the meat ahead of time, but I would wait to assemble until you are at your final destination. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    These are SOOOOO good!! My 5 and 7 year old love them!! We make a double batch or triple batch! We freeze what we don’t cook that night and then for the rest of the week (or longer if they last) we take out how many we want for dinner and bake them up fresh!! So so yummy!

    1. Hey Ali,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

    2. Hi! Do you would you explain how you freeze them? At what point in the process do you take them before freezing?
      And then how do you handle cooking them from frozen?

  4. Anyone got a good suggestion for a brand of tortillas that doesn’t fall apart? I’ve tried two so far and am not having luck getting my presentation like the photos

    1. Hey Curtis,
      I like to use Whole Foods 365 brand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. the flavors were great, but I struggled with the tortillas…..they broke and wouldn’t stay rolled up. I just went with it and baked them anyway. They got crispy on the top but I wasn’t able to flip them because they were falling apart. Maybe I didn’t use enough oil on them? Oh well. It was messy, but yummy!!

    1. Hey Christine,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! So sorry to hear about your tortillas, yes the oil is key, it also could be the brand, I like to use Whole Foods 365 brand. Happy Sunday! xTieghan

  6. Hi Tieghan! I tried making my own filling and then using your method for baking the taquitos and they just aren’t coming out as crunchy as yours seem. I’ve tried raising the temp, leaving them in extra long, and still not coming out quite right. Any tips/advice?

    1. Hey Amanda,
      Are you using corn tortillas and coating them in olive oil? I find this is key for crispiness. If so, I would try another brand of tortillas, I like Whole Foods 365 brand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I made this tonight and it turned out amazing. A hit for my husband and picky eater kids! I even minced up some of the filling for my toddler and he was licking his fingers.

    1. Hey Maggie,
      So sorry to hear this, you could try using toothpicks to hold them together next time! xTieghan

  8. Hi! I love all your recipes! I tried to make this but the corn tortillas kept breaking apart. I followed the instructions but none of them stayed.. even while rolling them, they just fell apart. Then they broke even more in the oven. What am I doing wrong?

    1. Hey Kayla,
      So sorry you are having issues with the tortillas. I would try a different brand of tortillas, I really like Whole Foods 365. I hope this helps for next time! xTieghan

  9. What corn tortillas did you use? When I made it the corn tortillas broke open – even after microwaving.

  10. 5 stars
    These were so yummy! And the dipping sauce was a really great addition. My husband eats dairy free and commented on how its texture was so creamy without having sour cream in it. Thanks for another great recipe!

    1. Hey Amanda,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

  11. 5 stars
    I am trying to make freezer meals for a friend who is a single mother having hip replacement surgery and was curious if these could be made ahead of time and frozen (the crema as well) ?? Or would it not freeze well ?

    1. Hey Anna,
      I would assemble and freeze before baking. I would make a seperate container of the crema on the side. I hope this helps! xTieghan

  12. 5 stars
    Made these tonight, love that the recipe was easy to follow and make. A new family favorite. We have enjoyed all the recipes we have tried so far 🤗

  13. Currently making these, they smell delicious! Despite warming and piling the tortillas, they just broke and crumbled when rolling any suggestions to avoid that? Thanks!

  14. Made these and the flavor is awesome! But my tortillas split and they didn’t get super crispy like your photos. What did I do wrong? Oiled both sides and oven temp was all correct. Not enough oil? Too much?

    1. Hey Jessica,
      So sorry you had issues with the tortillas! Next time, I would try a different brand, I really love Whole Foods 365. Let me know if you have any other questions! xTieghan

  15. 5 stars
    Oh another tasty recipe. I omitted the cheese as I can’t tolerate it well. I also could not find ground chicken so I sliced up chicken and fried it. Easy and delicious!

  16. Hello! Can I use chicken thighs? And if I don’t have enchilada sauce can I use tomato paste or what do you suggest? Tha j you!

    1. Hey Alexis,
      Sure chicken thighs would work and then I would recommend shredding the meat for the tacos. For the enchilada sauce you could do tomato paste and a little extra water. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 2 stars
    Hi! I just made these and all of the tortillas fell apart. Do you have any tips on how to prevent this?

    1. Hey Kiley,
      So sorry you had issues with the tortillas, did you heat them and coat in olive oil first? If so, I would recommend trying a different brand of tortillas, I like Whole Foods 365 brand. I hope this helps for next time! Happy New Year! xTieghan

  18. Do you think you could make these with pulled pork? I’ve just got a lot of pork shoulder in my freezer at the moment but maybe it’s too much of a stray from the recipe. These look awesome, I’ll have to try them either way!

    1. Hey Taylor,
      Yes, pulled pork would be great here. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan

  19. 5 stars
    Delicious! The taquitos were delicious and came together easily. I used ground turkey, I didn’t change the recipe and was very happy with the flavors. The avocado créma is amazing, it will now take the place of guacamole! The whole recipe is a keeper, thank you!

    1. Hey Jean,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  20. 5 stars
    Went well with your Mexican street corn recipe. These were so fun and delicious to eat, and we had leftovers for days!

  21. I have made this a few times, I LOVE it! But my shells never stay together and always break apart pretty quickly. I’ve oiled both sides and I’ve oiled one side and nothing works. Do you have any tips? What type or brand of shells are you using? All in all mine look ugly as heck but taste incredible! Just want them to look more appealing ha.

    1. Hey Jenn,
      Thanks so much for trying the recipe, I am sorry you are having issues with the shells. I like to heat mine and then coat in olive oil, I also like to use the Whole Foods 365 brand. I hope this helps for next time. xTieghan

  22. 5 stars
    I’m Mexican and it’s freaking delicious! I wouldn’t say that it’s the same way we make them but the recepe it’s just perfect!

  23. My word these are delish! So ridiculously good. And the avocado creme? I’m so happy I doubled the recipe – because we finished it off on the side with chips. Thanks for another great recipe!

  24. 5 stars
    At the risk of becoming an actual stalker, I thought I’d try this recipe for dinner last night. I followed the instructions for microwaving the tortillas first (as opposed to thinking I knew better) and everything stayed where it was supposed to be and crisped up beautifully. I served with mango salsa and the cilantro lime ranch (favorites from other recipes of yours), and threw a bit of slaw on the side. I am now the world’s best chef, apparently. Thank you for another fantastic recipe!

  25. I love the flavor of these, but I had some issues with them sticking to the foil and getting crispy. This is my second time making these and I had the same problems the first time, but this time the foil was tearing more and it was quite a mess. Also, I had to make some adjustments to make sure these got crispy. The first time that I made them they were a bit chewy. I would definitely recommend cooking these on heavy duty foil or maybe parchment as someone else suggested. Also, it may help to increase the oven temp to 450 to help get them more crispy. Not sure what I’m doing wrong, but mine did not come out crispy.

    1. Hey Corie,
      So sorry you had issues with the recipe again. I do not line my baking sheet with foil, so I would highly recommend not doing that. I like to oil the tortillas on the baking sheet so the baking sheet has oil on it as well, this really helps to crisp the tortillas and prevents them from sticking. Another recommendation would be to try different brand of tortillas, I really like Whole Foods 365 brand. I hope this helps! xTieghan

  26. They came out perfect. Crunchy and flavorful. My kids devoured them, which is a huge deal bc they are super picky.

  27. 5 stars
    This is so delicious and so easy, almost no mess to clean up. AND, I made the whole pound of filling but I’ll just refrigerate to make fresh hot taquitos for the next few days!

  28. Any ideas on how these would freeze? I’m willing to just experiment and see, but figured you might know off hand? Thanks for the inspiration on these. Now that working from home has become a norm, improved, homemade, awesome snacks are in the rotation. Gonna make these this weekend.

    1. Hey K,
      I personally haven’t tried freezing these, but I don’t see why it wouldn’t work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    This recipe was a huge hit with my family tonight! I used ground chicken and flour tortillas, and served with the lime avocado crema and sour cream.

  30. All my tortillas split in half after folding.. did I just buy a low quality tortilla or did I do something wrong in preparing them?

    1. Hey Nikki,
      I love using Whole Foods 365 corn tortillas. I also find it helpful to heat the tortillas and coat in olive oil before assembling, I hope this helps!! xTieghan

  31. Hi. I made your chipotle chicken tacos. Love them, so tasty and easy to make. But I have a problem with the corn tortillas splitting apart in the oven. Any suggestions? thanks

    1. Hey Susan,
      Thanks so much for trying the recipe! I like to heat my tortillas and coat in olive oil to prevent them from tearing. I hope this helps for next time! xTieghan

    1. Hey Brenna,
      I would do some rice and beans! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 4 stars
    These came out great!! Mine just came out a little too salty, not sure what made it that way but I did sub corn for flour tortillas cause I’ve got a bit of a picky eater on my hands. SO maybe that took in more of the salt, and I made a couple with corn tortillas and I didn’t taste the salt! Otherwise delish! thank you!!

  33. 5 stars
    These were perfection! My whole family loved them. I loved how easy they came together for a weeknight meal. I saved around 8 TBS of the chicken mixture before adding the chipotle to make four “plain” ones for the kids. Three chipotles was perfect for the adults who love spice!

  34. I am in the process of making these for my family for dinner tonight and I don’t have a microwave. I warmed the tortillas in the oven for a bit instead of microwaving to make them pliable. They fell apart somewhat while I was assembling them. Do you have any tips for working with corn tortillas if you can’t microwave them? They have been in the frigid for a while so maybe that had something to do with it as well. I’m sure they will still be delicious!

    1. Hey Kristen,
      So sorry you had issues with the tortillas, I always heat mine on the stovetop flame. It also helps if you coat them in olive oil. Please let me know if you have any other questions! xTieghan

  35. 2 stars
    1 avocado for 1/2 cup of cilantro? that ratio is way off and made a cilantro based paste instead of a crema sauce.

    1. Hey J,
      So sorry you had issues with the crema. As long as you blend the ingredients together, the lime and pickled jalapeños release enough liquid to make this smooth and creamy. Please let me know how I can help for next time. xTieghan

  36. 5 stars
    Hey! We made these and LOVED the flavor, but had two issues that I’m sure were user-error on my part. The tortillas didn’t crisp up, but I think that’s because we put them side my side (like enchiladas) and didn’t space them out. Also, we used the microwave heating method for warming them, but most of the tortillas split when rolling. Any tips to solve this?

    1. Hey Meredith,
      Thanks so much for giving the recipe a try! I am sorry you had issues with the tortillas. I do like to heat them first and then coat in olive oil, this helps with the ripping and the crispiness. You can also try using flour tortillas, they don’t tear as easy. I hope this helps for next time! xTieghan

  37. Do you use crunchy taco shells or the soft ones? I assumed soft but reading the recipe leads me to think they won’t crisp up!

    1. Hey Renee,
      I use soft corn tortillas. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. 5 stars
    These Taquitos are fantastic and we have made them once every couple of weeks since discovering the recipe. The flavors are spot on. I have a problem with the tortillas every time, though. I warm them, they are generously oiled, I do not overstuff (I actually measure the filling), but the tortillas shred and fall apart. I have no idea how yours look like they do. I really want to do a better job. Do you think it could be that I am microwaving them to warm them instead of doing it on the gas stovetop? I hesitate to warm them that way because of the time involved to heat each one, then oil, then fill. The recipe is time consuming enough. But I just can’t think of any other reason mine shred apart. I know I’m not alone on this because many reviews complain about the corn tortillas. Also mine are white corn not yellow corn tortillas. Could this be the culprit? My daughter has celiac so we can only buy certain brands of tortillas—they need to be GF. (I know corn tortillas should be GF, but not all are safe for someone with celiac). I hope you have some insight because we really really love this recipe, but would like it to look halfway decent!

    1. Hey Doris,
      Thanks so much for making this recipe so often. I am so sorry you have been having issues with the tortillas, I would recommend flour tortillas as they don’t rip quite as easily but you stated your daughter is gf. How about trying the Siete brand? I love their products and I think these might be a good option for you. Let me know if this helps! xTieghan

  39. 5 stars
    Amazing recipe! I made this last night and there were NO leftovers. The star of this recipe is the salty lime crema-it was heavenly to dip the taquitos into it! Pro tip, make sure to really heat the corn tortillas up in the microwave before rolling. If they aren’t almost too hot to touch, they aren’t warmed enough and will probably break when you roll them. Overall, though, amazing easy to follow recipe. Might be making these again tonight 😉

  40. 3 stars
    I made these when they first came out and they were great. Then I made them a again last night and all the corn tortillas fell apart before they were even baked. Any ideas why that might have happened? They were brand new tortillas.

    1. Hi Krosta,
      So sorry you had issues with the tortillas. I like to heat mine and coat in olive oil before baking. It is also super important not to overstuff the tortillas. I hope this helps for next time! xTieghan

  41. 4 stars
    Hi there! Oven baked was a nice touch! Still turned out Golden brown and crispy! I did have trouble keeping them together? Any recommendations? I usually toothpick them when I fry them.

    1. Hi Logan,
      Thanks for trying the recipe! For me the key is to heat and then coat in a generous amount of olive oil before assembling. I hope this helps! xTieghan

  42. This is the first HBH recipe that’s been a miss for me! Which is saying a lot because I’ve made the majority of your recipes 😀 I read the reviews beforehand and knew I should be looking for the Mission tortillas you recommended. Unfortunately, they didn’t have Mission so I had to use Goya White Corn Tortillas and I was sure to warm them up and coat them fully in oil. My tortillas wrapped okay but once they were in the oven they all split in half and the filling was everywhere! The tortillas never crisped up beautifully like the photos either. I used El Paso Red Enchilada Sauce (mild), which was the main brand at Wegmans, and it didn’t have much flavor at all! None of these things are the fault of the recipe itself, but without the key ingredients being good it’s hard to have success with this one!

    1. Hi Hanine! I am really sorry to hear that! Please let me know if there is anything I can help with! Otherwise, I hope you continue to love my recipes! xTieghan

    1. Hi Judith,
      So sorry you had issues with this recipe. It is key to preheat the tortillas and generously coat in olive oil. Also it is important to not overstuff the tortillas. I hope this helps. xTieghan

    1. Hi Kristin,
      You bet! Just be sure to freeze before baking. So glad you have enjoyed this recipe! xTieghan

  43. 5 stars
    These were AMAAAAZING!!!!!! One little issue I had though was that if you let the tortillas get too cool while you’re assembling they will split (I used Mission- maybe a different brand would work better?). My first tray had quite a few that split (although they still tasted excellent). The second tray I assembled very quickly and made extra sure the tortillas stayed warm and they did not split. The avocado Crema really makes this dish. Excellent!

    1. Thank you so much!! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan

  44. I made these tonight and while the taste is perfection, the corn tortillas were a disaster. I followed all directions with the warming and oil but they fell apart big time. And cooking for 5 and 5 didn’t even get these close to brown. Is there anything I’m missing?

    1. Hi Katie,
      Thanks for trying the recipe and I am so sorry you had issues with the tortillas. The key is to warm and generously coat in olive oil first, which you said you did. Next I am wondering how fresh your tortillas were? This could have affected them. Please let me know how I can help. xTieghan

  45. I’m planning to make these tonight. They look amazing! Can I prep them ahead and pop them in the oven before dinner? Not sure If they will get soggy.

    1. Hi Alden,
      Yes that is totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 5 stars
    So incredibly good. Had to add a bit of sour cream to the Crema to get it to blend in my vitamin… but this is an absolute keeper!

  47. these sound amazing but we don’t eat cow cheese. Do you think they would be good with any goat or sheep cheese, or no cheese?

    1. Hi Cathy,
      Honestly any cheese you enjoy will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. 5 stars
    These Chicken Taquitos were SO delicious and easy! The avocado crema is a game changer and will probably become a staple sauce in our home.

  49. 5 stars
    These are delicious! I saw your Instagram post right before I went to the grocery store which gave me a great plan for dinner. It’s so simple but the flavor is outstanding. My husband isn’t a huge fan of lime, so I mixed the avocados with sour cream and some garlic and salt for the sauce instead which was also great. My taquito assembly skills need a little practice so I can’t wait to make these again!

  50. Just made this for my family tonight (with beef) and they said it was my best meal yet!! I also used flour tortillas and they came out just as crispy.. just make sure you cover them in olive oil. I added a side of Goya yellow rice and some stir fried veggies to complete the meal. I was wondering, can you store the leftover crema in the fridge? I doubled the recipe and don’t want it to go to waste (it’s too good!!)

    Also, I never heard of pickled jalapeños but they are my new favorite thing 🤤

    1. Hi Gia,
      So glad you enjoyed the recipe! Yes the crema will stay good in the fridge for up to a week. xTieghan

  51. 5 stars
    I’ve made these 3 times and absolutely love them. The last two times I’ve had issues with the tortillas breaking apart during the bake. Any ideas why? I heat them on the stove top prior to putting olive oil and rolling. Despite not being the pettiest they are soo good. And the avocado cream goes perfect!

    1. Hi Lisa,
      So glad you have been enjoying the recipes! My tips for preventing the tortillas from breaking are heating them prior and coating in olive oil. It seems as though you are already doing this, so I would just continue those things! xTieghan

  52. 5 stars
    I made these for a party last night and they were a huge hit! I used shredded chicken instead of ground and served with mango salsa. The Crema was amazing but I love sauce so I added a 1/2 cup of sour cream to make it go farther. I made a double batch in the morning, put them a tin foil pan once they cooled and then reheated them later on. Once again another great recipe!

  53. 4 stars
    Top marks for flavor! But, and this is probably totally a me being dumb thing, I couldn’t seem to keep the tortillas from splitting or staying rolled; so my end result was very, lets say, “deconstructed”. I’m thinking that maybe the tortillas that I used were too small, but they were the only corn tortillas that I saw, so I figured they must be the right size. Aside from that, these were delicious and they were super crispy (even without flipping b/c I had maybe 3 that were “flip-able” haha).

  54. 5 stars
    These are SO GOOD. I’ve made them 4 or 5 times now and I’m obsessed. It’s now officially in our recipe rotation! 🙂

  55. So I made these last night and they are incredible! I love avocados but I’ll be honest normally I’m a tiny bit bored with the creamy mellow flavour, well not with the creme recipe here, the tangy flavour of the jalapeño and cilantro knocked my socks off. The taquitos themselves were so easy and delicious I will never succumb to gas station taquitos again (or maybe I will … but these are a million times better!)

  56. 5 stars
    I was hesitant about this recipe because the ingredients seemed so simply. But wow. Just wow. My family LOVED this and we will make it a part of the recipes we use rountinly. Very good!!!

  57. 4 stars
    The flavor is amazing! I’ve made this twice now, but each time all of the tortillas crack open while cooking. I’m not sure if it’s the brand of tortillas (I used the corn tortillas from Aldi) or if I’m doing something wrong.

    1. Hi Monica! Are you placing them seam side down? Also, did you warm them enough? Please let me know! xTieghan

  58. 3 stars
    These turned out ok. Mine fell apart in the oven. I had to make them without the adobe peppers so it really was just enchilada sauce, oregano, cheese and beef. I also tweaked the avocado sauce, I blended plain greek yogurt with half an avocado, water, lime juice and salt. My kids liked them so that’s all that matters.

    1. Hi Melissa! I am really glad you enjoyed this, but I am sorry it fell apart! Is there anything I can do to help? xTieghan

  59. 5 stars
    These were amazing and so easy to make! Absolutely love chipotle peppers in anytning! Hubby loved the avocado crema. Just perfection. Thank you Tieghan!

  60. These were a HIT! Though I did the chipotle, red enchilada with beef and then made green Chile chicken (added a little cream cheese for creaminess) and they were amazing. A fabulous duo.

    Any advice on making ahead of time? Are they freezable? Would you do everything but bake them and freeze them like that?

    Thanks for sharing your amazing talents!

    1. Hi Kate,
      So glad you enjoyed the recipe! I have not tried to freeze these but yes I would assemble up until the baking point and then freeze. Please let me know if you have any other questions! xTieghan

  61. 5 stars
    Crispy Chicken Tinga Taquitos ! Super tasty – great recipe. The Avocado Lime Crema is a home-run! Such simple ingredients – bring such a refreshing punch! Thank you – this will be a go to !

    1. Thank you so much John! That is so amazing to hear! I hope you continue to enjoy recipes of mine! xTieghan

  62. 5 stars
    Made this yesterday (almost) exactly as written and we absolutely loved it! I didn’t have pickled jalapenos for the avocado sauce, that’s all I did differently. Also made a homemade pineapple salsa alongside. Thank you for sharing – this was easy and delicious!

  63. 4 stars
    We really loved the taste of these taquitos! We oiled them on one side (a little on the second side because we weren’t sure), then rolled them up and let them sit on the baking pan for about 15-20 minutes before we baked them. During that 15-20 minutes they started to bust apart. We baked them anyways and they all broke to some degree. But….. they were delicious.

  64. 5 stars
    Oh Hellll yea. I made these tonight and as the world’s slowest cook I can say these are so simple and quick! Super delicious and would make very little changes. I did add some of the adobo sauce from the chipotles and a jalapeno to add a little more heat but damn, Gina, these are supreme. As a single lady, I made enough for tonight and can’t wait to make stuffed peppers with the left-ovys. YUM. MAKE THIS. TONIGHT.

  65. 5 stars
    What am I doing wrong? I oiled the tortillas and put them in the oven and they won’t get crispy 🙁 am I using the wrong tortillas?

    1. Hi Jasmine,
      Are you using corn tortillas? Those are key! Please let me know how else I can help you! xTieghan

  66. Planning these for cinco de Mayo. Not in love with chipotle, do you think the flavor will be too off with fire roasted green chilies?

    1. Hi Joanna,
      You could try that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. Hi Tieghan! I made these last night and they were delicious but for some reason all my tortillas cracked while baking so they didn’t look great like yours. I used Corn Tortillas, warmed them in the microwave first for 30 seconds and then brushed both sides with olive oil before adding the ground chicken and cheese and rolling. Any reason why they would have cracked and how I can prevent this? is there a specific brand of tortillas you use? I’ve made your Crispy Chipotle baked chicken tacos with flour tacos before and they didn’t crack as much but were only folded in half as opposed to rolled. Thanks! Diana

    1. Hi Diana,
      I like to use Whole Foods for 365 corn tortillas for this recipe. It seems like you did everything right, the only thing I would suggest is not to overstuff them. I hope this helps! xTieghan

  68. What brand of corn tortilla do you use? i’ve never been able to roll one without it breaking.

    Thanks!

    1. Hi Eileen! I use mission brand! Please let me know if there is anything I can help you with! xTieghan

  69. Just made these for dinner tonight and the entire family LOVES them!! They said I could open a restuarant just selling these lolll.. Your recipe is amazing, I didn’t change a thing. Thanks for sharing, this dish will stay with us forever.
    💙The Toki fam

  70. 5 stars
    I made this over the weekend and absolutely loved it!! So tasty!! It took me about twice the time, but that didn’t surprise me as I’m not super quick in the kitchen. I made sure to use plenty of oil on the tortillas, and most of them stayed perfectly together in the oven. I didn’t have any jalapenos for the avocado cream salsa, so I put a chipotle pepper in instead, and it turned out great. Thanks for another delicious recipe!

  71. 5 stars
    So so good! I didnt want them spicy because we have four kids who dont do well with spicy stuff so I used two fat teaspoons of chili powder instead of the chipotle peppers and it turned out so well! I did have to let them bake longer than the recommended time here probably because our oven sucks but they did turn out crispy in the end. Yum! I also dont have a microwave so I warmed them up in the oven a little bit and it worked just fine. Thank you and I am a new fan of your amazing cooking blog <3

    1. Thank you so much Elisa! I am so glad this recipe turned out so well for you! I hope you continue to love this and others! xTieghan

  72. 5 stars
    Wow these were amazing! I plan to use the stove top chicken on other things in the future as well. I had a similar problem as some people above. My tortillas split open even before baking, but they were still delicious! Great recipe!

  73. 5 stars
    Hi Tieghan,
    Another amazing recipe I loved!! Firstly, let me say the pictures of these are amazing!! Honestly, your photography is simply fantastic. Whenever, I cook I am always trying to take pictures outside in daylight. I’ve also been told to take pictures from many different angles. What do you find works best for taking your amazing photographs?? Now on to the recipe the flavor was great, I used ground turkey. What is your favorite meat to use in them? Sadly, I didn’t have much luck keeping tortillas from breaking when rolling them. Do you have any suggestions to help me out?? I took a mixture of Corn Starch and water and brushed a little on each tortilla. I thought that might help keep them together. I’m looking forward to your suggestions thank you!! I hope you and your family are doing well during lockdown.

    1. Hi Mike! I am so glad this recipe turned out so well for you! Were they warmed and oiled before you rolled the tortillas? I definitely love to ust chicken, but I am sure the ground turkey tasted just as good! Also, I take my photos inside with a lot of natural light. I hope this helps! xTieghan

  74. 5 stars
    These taquitos with crema were awesome! I made them for NFL draft night, and they were delicious! I will definitely be making these again; the flavors were terrific!

  75. 5 stars
    This looks AMAZING! Adding these ingredients for my grocery run tomorrow AM. Just a quick substitute question: for the avocado crema, I’ve got a husband with a strong aversion to cilantro (devastating)–would you sub a different herb, or just omit? Thanks!

    1. Hi Jenna! You could use parsley or basil with this, or just omit! I hope you both love this recipe, please let me know how it turns out for you!! xTieghan

  76. 5 stars
    Made this tonight it was great! I am so glad I didn’t skip the pineapple salsa, it really added a lot of depth to the dish. Mine didn’t get that brown in the oven but I think I just needed to add a bit more oil?

  77. 5 stars
    Delicious recipe! I made it last night and my husband said it’s one of my best Mexican dishes (which is saying something because we eat a lot of Mexican). Thank you for sharing it!

  78. 4 stars
    Hi Tieghan, Made these last night and we loved them! Will make them again but will omit the water and just put in the equivalent amount of enchilada sauce (I made a home-made one). For personal taste, I may bump up the seasonings and heat a bit too. Love the crispy, cheesy yumminess! I did find that a key (as you said) to not having them split, especially while rolling them, was to have them warmed up enough. I posted a photo and a shout-out on instagram at kellyskitchenca Thanks again for your fabulous recipes.

  79. 5 stars
    These were great!
    Yes, some of the tortillas split, but it was no big deal.
    I put the tortillas on parchment paper, and they easily came off the sheet.
    Also, I did not flip the tortillas mid-way through baking, I just baked them seam-side down for about 12 minutes.
    Delicious!!!

  80. 5 stars
    Made these tonight. I had trouble with the corn tortilla breaking and falling apart so I made tostadas instead. Flavor is good. I used Trader Joe’s enchilada sauce. We added sour cream to the guacamole for a creamer texture and to carry the avocado further for our family of 6. Elote corn off the cob as a side and we were set. Thanks for sharing.

  81. 5 stars
    These were so good – thank you. I replaced the chicken with black beans and crumpled tofu and added green peppers (cooking for kids) and everyone loved it.

  82. 4 stars
    These were amazing but I had a lot of trouble with the corn tortillas. I warmed them up and put covered them with olive oil but some of them kept falling apart and wouldn’t stay rolled up on the pan. Any recommendation or more specifics that would help this? Despite that, they were still AMAZING!

    1. Hi Kristen,
      Thanks so much for trying the recipe and I am sorry you had issues with the tortillas. Next time be sure they are generously coated with olive oil and try not to over fill them. I hope this helps, please let me know if you have any other questions! xTieghan

  83. 5 stars
    I tried these with the beyond meat brand to make it vegetarian and it came out SO good!
    I will say the only thing I had trouble with was getting the corn tortillas to come out as golden as your picture, but the flavor was still all there! 😋😋 wish there was a video on this one too!

  84. 3 stars
    I am a huge HBH fan and loyal to your recipes! I had a big issue with the corn tortillas crumbling on this one. Unfortunately, they broke easily even after microwaving them and the filling could not be contained. The flavor was delicious otherwise.

    1. Hi Tara,
      So sorry you had issues with the tortillas. Next time try warming them in the oven or on the stovetop. Also please be sure to generously coat them with olive oil, this is key. I hope this helps, please let me know if you have any other questions! xTieghan

  85. 3 stars
    Hi! I made these tonight and while they were good, mine totally fell apart and found the corn tortilla didn’t really crisp up and we had to eat with a fork and knife. I ended up with 10 Taquitos, so my guess is I over stuffed these (your recipe says 16 – 20 tortillas) and that may have been one of the culprits. The tortillas ended up tasting more stale and oddly chewy and oily. They were totally pliable and warm before I rolled them, that wasn’t really the issue. Also for this afraid of spice, I wimped out and used one chipotle chili and 2 spoonfuls of adobo sauce and the spice was barely noticeable. I increased oven temp on the halfway flip point to see if I could get to crisp, but didn’t work. Next time, if a next time, I would use 2 chili’s. Severed with a margarita and we still enjoyed, just totally not anything like you made. It was so embarrassing I couldn’t post on Instagram!

    1. Hi Hillary! I am really sorry you had trouble with this recipe. If you would like help, please let me know! Otherwise, I hope you love other recipes of mine! xTieghan

  86. Made these tonight and they were delicious. Had to use flour tortillas because that is all I had.

  87. 5 stars
    This was such a tasty meal. I used three adobo peppers and it definitely brought some heat. The avocado cream pacified the heat and was delicious on its own. I paired the taquitos with a mango salsa.

  88. 5 stars
    Made these yesterday and they were so good but a bit on the spicy side for me. When I reheated them today they were the perfect spice level. I made the avocado crema to go with them as well but really liked them with sour cream as well. Thank you for another delicious recipe!!!

    1. Hi Jolie! Well I am glad the leftovers were just perfect haha! Thank you so much for trying this! I hope you are staying well! xTieghan

  89. 5 stars
    Just made these…and loved them! The avocado sauce is what makes these amazing and addicting! Thanks for the great recipe!

  90. 5 stars
    Taquitos on crack! WOW! This is my first recipe attempt after stumbling upon HBH, and she did not disappoint! I have been looking for recipes that are similar to the 4 & 5 star restaurants here in Los Angeles and she delivered! So good, I cannot wait to try more.

  91. 5 stars
    Loved these! To make vegetarian, I replaced the ground chicken with two can of chickpeas that I mashed. I will for sure make these 1000000 more times!

  92. 5 stars
    Made these tonight for dinner. As I did with your oven-baked tacos (can’t remember the name) I used flour torillas because hubby and I don’t like corn. The taquitos came out a little fatter than yours but soooooooo crispy and good. I only used 2 chipotles although they were rather large, and so they packed quite a bit of heat. I think next time I might use 1 or 1 1/2 only. I use Trader Joe’s Hot and Sweet jarred jalapenos for the crema. My husband DOES NOT LIKE avocado, or those jalapenos. BUT, he ate more of the crema than I did! So good. I took turns dipping the taquitos in the crema, sour cream, and a George Peach and Vidalia Onion hot sauce that I love so well. The sweetness tasted great with the spice. Thank you! Can’t wait to eat the leftovers for lunch!

    1. Haha wow! I am so glad you both loved this recipe Kristen!! Also, the best when people end up liking something they thought they wouldn’t! Thank you for trying this one! xTieghan

  93. These look so good! I am thinking about making these and then freezing them to have them on hand for an easy lunch or snack to pop in the oven. Anything you would do differently?

    1. Hi Alyssa,
      I think that sound like a great idea! Just be sure to freeze them before the baking process. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  94. 5 stars
    Was cooking with two kids so we just turned the filling into tacos. Holy cow this recipe was beyond delicious.

  95. 5 stars
    Delicious! And my husband couldn’t wait to eat them for leftovers. The store was out of avocado, so we didn’t get to make the crema, but we got away with sour cream instead. I can’t wait to make them again soon!!

    1. I am so glad these turned out so well for you Nikki! Thank you for trying them! I hope you are staying healthy! xTieghan

  96. These taste delicious but Mine turned out SO ugly. I found the process of making them darn near impossible. It’s not you – it’s me. I love your baked chicken taco recipe and this seemed Great because it’s similar – but different! I will try again when my ego has healed.

    1. Hi Hailey! I am glad these tasted well, but please let me know if there are any questions I can help with! xTieghan

  97. 4 stars
    Wow Teighan… I feel blessed after eating these! LOL. All jokes aside…. This California native is SOOOOO HAPPY. After moving to Florida last year, I’ve been missing Mexican food. I love taquitos and feel like they are quintessential L.A. I also loved making this recipe. : ) I’ve always enjoyed how Mexican food is a true labor of love, and this was no exception. I suggest to all to quickly “flash fry” your corn tortillas in hot oil for about 3-5 seconds per side before trying to roll these. They are always more pliable this way! Anywa – Will be keeping this on my spring menu for years to come. XO

    1. Aw I am so glad this recipe brought you back to LA! Thank you so much for trying this one, Megan! I hope you are doing well! xTieghan

  98. These are the bomb diggity!! Best new thing I’ve made in awhile. Will be on repeat here for sure

  99. 5 stars
    What is your trick to keep the tortillas from cracking? I heated and oiled them…by the time they made it to the oven several had cracked. I’m sure it will all taste delicious, but my presentation isn’t Tieghan-approved!

    1. Hi Tayrn,
      I would recommend a generous coating of olive oil, also mine aren’t always ALL perfect, sometimes there will be a crack or two. Please let me know if you have any other questions! xTieghan

  100. 5 stars
    I really loved these Taquitos, made them for my family, and we love spicy food! I found them a little too spicy though! I used the can of chipotle adobo sauce, should I have taken out the peppers?

    1. Hi Maria,
      Thanks so much for trying the recipe! You only need to use 2-3 peppers, if that it still too spicy I would only use one. Please let me know if you have any other questions. xTieghan

  101. 5 stars
    This was SO GOOD. Also, I traditionally steer clear of cilantro any chance I get, but in this crema it was Perfectly balanced and so so delicious. Will be making this again many times!

  102. 5 stars
    Super tasty and pretty easy to make, it just took me much longer than what the recipe says. I used lean ground sirloin and doubled the recipe and the meat was extremely tasty and delicious!! I warmed up my corn tortillas and rolled them, but almost all of them either split, cracked or busted out. They were delicious nonetheless, but yours were super consistent in color (how) and perfectly rolled (why did mine crack and burst open)? The crema was delicious as well. Overall, we really enjoyed them. Next time, just want to be able to actually stuff them with 2 TBSP filling and more cheese. To not overstuff them, I only had room time for 1 TBSP & sprinkle of cheese – they weren’t as cheesy. Help! Thank you.

    1. Hi Avi,
      Thanks so much for trying the recipe, I am so glad you enjoyed the flavors. For the tortillas it is super important that you warm them first and then that they are coated in a generous amount of olive oil to prevent from breaking. I hope this helps, please let me know if you have any other questions! xTieghan

  103. 4 stars
    This recipe is DELICIOUS and so easy to make. I would 100000% make it again. However, a lot of the tortillas burst open while they were cooking. I didn’t overfill them. I’d love some feedback as to how to keep that from happening because I want these on our regular rotation.

    1. Hi Josie,
      So glad you have been enjoying the recipe! I would recommend using corn tortillas, the key for them to not rip is to warm them before stuffing and make sure they are coated in a generous amount of olive oil. Please let me know if you have any other questions! xTieghan

  104. Hi Tieghan! I see in the comments you said you can substitute chipotle chili seasoning for the peppers. Can you advise how much of the ground chipotle chili seasoning I should use? I don’t want to over/under-do it!

    1. Hi Jessie,
      I would use 1 teaspoon of the seasoning. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  105. 4 stars
    They were absolutely delicious!
    What tortilla brand do you recommend because the tortillas I bought ripped, when I tried to roll them.

    1. Hi Logan! I use mission brand! I hope these work for you with this brand. Please let me know if there are any questions I can help with! xTieghan

  106. 5 stars
    This was really good!! I made these a few hours ahead of time and then baked them when it was time for dinner.
    I’m never sure how cookbook authors come up with the time, but I always take longer than the time suggests. Just an FYI to other home cooks, not a criticism of cookbook authors.

  107. 5 stars
    super good! My enchilada sauce was already a bit spicy, so I used very little chipotle. But it was still super delicious. Thank you for the recipe!!!

  108. We tried these last night and had a bit of trouble with the tortillas and trying to roll them! Any suggestions on which type of corn tortillas to get in particular that might make rolling less of a disaster? We loved the flavor and the crema, but they were a bit of a mess!

    1. Hi Bee! I always get mission brand! Did you heat the tortillas before wrapping them? I would love to help! xTieghan

  109. I made these last night and topped with celeriac salad instead of avocado topping. I loved this so tasty. We are having leftovers for breakfast. Delish

  110. 5 stars
    Hi Tieghan! First time HBH user here— and this recipe did not disappoint!! The flavor of the filling was INCREDIBLE. My whole family loved it! And oh man, the lime crema? So good.

    My only trouble was that the taquitos burst open either while I was rolling or while they were baking. I oiled them well and followed the recipe to the T, but for next time, should I not stuff them as full? Or do you have a trick for keep thing together?. Yours are so pretty! Mine were tasty, but not so pretty, ha!!

    1. Hi Bekah! I am so glad you decided to try this one!! Also, welcome to the blog haha! I would suggest not putting as much in, and putting the seam side down when baking. This should help them hold.. Please let me know if you have any other questions! I hope you love all of the recipes you try! xTieghan

  111. 4 stars
    Flavors are great, but my tortillas did not hold up at all! lol they basically peeled apart in the oven. Can you suggest a type/brand of corn tortilla for next time?

    1. Hi Kati! I always use mission brand tacos! I would suggest making sure the corn tortillas are fresh, that way they will not split as easy. Please let me know if you have any other questions! xTieghan

  112. 5 stars
    I made these last night and they were amazing! The family really enjoyed them. Who knew olive oil on corn tortillas would taste so good! I preserve my own pickled jalapeños from the garden and they give such a nice flavor to the sauce! Will make again I’m sure.

  113. Hi Tieghan, I noticed on your instagram you put the tortillas directly over the stovetop. Can you provide some guidance on how to do this? I wanted to try it. Thanks so much 🙂

    1. Hi Claire! Yes, I put the directly on my gas stove top and flip them over when one side is crispy. Please be careful to not burn your fingers while doing this! xTieghan

  114. 5 stars
    My boyfriend and I made these last night, with ground chicken, and omg sooo delicious! The flavor was so tasty and the recipe was quite simple to make. We did have trouble with them sticking to the foil even though they were well oiled, may try parchment paper next time! But my goodness these are good!

  115. 5 stars
    I love your recipes! I follow them to the T and rarely have to make any adjustments. I made these tonight, however, I had to improvise on the avocado crema a little (I didn’t have pickled jalapeno, but I did have a lonely jalapeno in the crisper). I did have to adjust the time, just a bit, to get the taquitos to the right crispiness level. They were delicious!!!! Do you think if I freeze the leftovers and reheat they will be just as good? I can’t eat them all right now 😉

    1. Hi Heather! Yes, I think they will reheat well if you freeze the leftovers! I am really glad this one turned out so well for you! xTieghan

  116. 5 stars
    I just made these to celebrate the end of Passover in lockdown in NYC during this insane time we are living through. I even made my own enchilada sauce by cookie and kate and I cannot express enough how AMAZING this was. I used ground turkey in my recipe. Thank you so much!

  117. Looks amazing! Can’t wait to make! Is there a link for the HBH recipe for the enchilada sauce? Would love to make it (not buy). Thank you!!!

    1. Hi Tara! I currently do not have an enchilada recipe, but there are a bunch of great homemade ones online! I hope you love this recipe! xTieghan

    1. Hi Swede,
      Yes you can use flour tortillas, just note they may not get as crispy! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  118. This look great! For the future, if I wanted to make these ahead of time & freeze them, when would you recommend I freeze them?
    Thanks!

    1. Hi Jenn,
      I would recommend that you freeze them after you roll them, so before the baking process. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  119. These look delicious! What size tortillas did you use? My 13 year old son is vegetarian. I am considering frying up some chickpeas in lieu of the chicken for him! Thank you!!

  120. 5 stars
    This looks incredible! What could I use instead of the Chipotle Peppers in adobo? I’m a total wimp with spicy food! Any suggestions for not using them without losing flavor? Also, are pickled jalapeños spicy? Could you talk about them a little? Thanks so much! Can’t wait to try!!!! Your food and photos are gorgeous!!!

  121. This looks amazing!
    Is there something I could swap for the Chipotles in Adobo? I’ve had it before but I don’t remember if I liked it. Thanks!

    1. Hi Tara,
      You could just leave them out or do some chipotle chili seasoning! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  122. This looks so good! I love the chicken tinga recipe from your cookbook, so I bet this would be amazing. I make taquitos all the time, but I have never tried oiling the tortillas before baking to make them extra crispy. I’d love to see a video of this recipe to see how you roll them after oiling! Can’t wait to try it. 🙂

    1. Yes I am sure you will like this one as well! Let me know how it turns out for you! Thank you Veronica! xTieghan

    1. Hi Andrea,
      Green enchilada sauce would be totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  123. 5 stars
    Hi! This sounds delicious! I noticed there is no sour cream in the List of ingredients for the avocado crema. Is there no sour cream?

    1. Hi Lisa! No, there is no sour cream! The avocado makes such a nice texture on its own! I hope you love this recipe! xTieghan

    1. Haha I am so glad you are loving these! I hope you enjoy them if you get a chance to try them! xTieghan

    1. Hi! I oil both! I hope you love this recipe! Please let me know if you have any other questions! xTieghan