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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: 591 kcal

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


Lime Avocado Crema


  • 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.
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  1. 4 stars
    Tried these tonight for dinner! I thought the overall flavor was super delicious. I had the hardest time with the tortillas, though. They got better the more oil I used- they kept their shape and weren’t splitting on the ends from being too dry. Excited to try again with more oil.

    1. Thanks so much for trying this recipe Emily!! I love to hear that it was a winner and appreciate you making it! xx

    1. Hey Kira,
      Yes, I used taco sized, not burrito sized tortillas! Let me know if you have any other questions, I hope you love this recipe! xT

  2. 4 stars
    Is the crema supposed to use a whole avocado? Because I did that and it was too thick/solid so I had to add water.

    1. Hey Brettny,
      Thanks so much for making this recipe!! Yes, it’s a whole avocado, my crema is pretty thick:) Please let me know if you have any other questions! xT

  3. 5 stars
    Love this recipe, I must’ve made it at least 10 times. The taquitos freeze really well, so a lot of times I’ll make some extra to freeze just to have on hand for an SOS meal. Thanks, Tieghan!

    1. Hey Rachel,
      Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx

  4. I have made these like 10 times. I always use ground beef because who buys ground chicken 😉 My husband is obsessed with them. That being said I would never make these for company because they always look like a disaster lol my tortillas always break apart. I’ve tried so many brands of tortillas and it happens each time without fail. I use all the tricks – I warm them a few at a time in a microwave with a damp paper towel. I also use plenty of olive oil. The only time they didn’t break was when I used flour tortillas which I wonder if the pics in the recipe are made with. Teighans recipes always have great flavor but rarely are as simple as the recipe portrays them or turn out like the pics lol

    I think after so many times making this recipe I’m just going to fold the tortillas like a taco instead of rolling them.

    1. Hey Wendy,
      Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  5. 5 stars
    To quote my husband, “these are amazing!” They were easy enough to make and absolutely delicious! This is going on the regular meal rotation. Loved by the whole family! Just fun!

    1. Hey Kellie,
      Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx

  6. Hi Tieghan, Love all your recipes! I’ve made this one a few times now…and keep having my corn tortillas break open when I roll them! Even after they’re heated. Any tips?

    Thank you!

    1. Hey Lauren,
      Thanks so much for making this recipe! So sorry about the tortillas. Have you tried to coat them in oil? You could also use a different brand of tortillas, they can be finicky! I hope this helps! xT

    1. Hi Kyanne,
      You can use the flour tortillas, but they aren’t going to crisp up like corn tortillas. I hope this recipe turns out well for you! xT

  7. 5 stars
    These were fabulous. I added a bit of cumin to the meat and a 1/4 cup sour cream to the avocado crema. Other than that, I followed the recipe exactly. These would make a great dinner for a crowd. Thanks Tieghan for another keeper.

    1. Hey Judy,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  8. 5 stars
    Made these last night and they were scruptious! Served them with Spanish Rice and black beans. The avocado crema is a must. I line the baking sheet with foil and found that they were stuck to the foil when I tried to flip them. I only rubbed one side of the tortillas with oil (and that side was the interior) and I suspect it should be the outside or that both sides need to be oiled. Next time I’ll oil both sides and use non-stick foil. Could these be made ahead and reheated in the oven or an air fryer?

    1. Hey Dean,
      Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Sure, I don’t see why not! Have a great weekend:)

  9. 5 stars
    These were sooo good! I wasn’t expecting much tbh because they are so simple, but the flavors and crunch were perfection!! One change, I only did 1/2 tsp. salt and they were still super flavorful.

  10. 5 stars
    These were insanely good. The olive oil rub before rolling worked great. I think the other key is to buy good quality tortillas. The only issue we had is that we didn’t make enough 🙂

    1. Hey Alex,
      I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx