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4.41 from 15 votes

Baked Chipotle Chicken Taquitos

These taquitos are stuffed with creamy pepper jack cheese, sharp cheddar cheese, grilled shredded chicken and chipotle peppers!
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 38 taquitos
Calories: 142kcal

Ingredients

  • 6 oz reduced-fat cream cheese softened
  • 2/3 cup Greek yogurt 0% fat is fine
  • 2 cloves garlic minced
  • 2 teaspoons chipotle pepper adobo sauce
  • salt + pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 chicken breasts grilled and shredded
  • 1 1/2 cups cheddar cheese shredded
  • 1 cup Monterrey jack, or pepper jack cheese shredded
  • 18-20 corn or flour tortillas
  • guacamole for serving (optional)
  • Greek yogurt for serving (optional)

Instructions

  • Preheat oven to 425 degrees.
  • In a small skillet saute the onion and garlic until soft and fragrant. Take off heat and set aside.
  • Mix together the cream cheese, greek yogurt, chipotle peppers, adobo sauce, chili powder, cumin, onion, and garlic until combined (a mixer makes this easier but can be done by hand).
  • Fold in the chicken and shredded cheese until well coated.
  • Work with 3 tortillas at a time, microwave for 15-20 seconds on a plate before filling and rolling.
  • Spoon 2-3 Tbsp of filling into a line across the lower 1/3 each tortilla.
  • Working quickly roll each tortilla up tightly and place seam-side down on the pan. Do not over fill the tortillas or they will rip.
  • Either brush the taquitos with olive oil or use olive oil spray.
  • Bake 15-20 minutes, until crispy.
  • Serve with ranch dressing, guacamole, and sour cream if desired.

Notes

If you use corn tortillas work fast after they come out of the microwave and do not roll too tightly or over stuff. The corn tortillas rip really easily. If yours are ripping then they're probably not warm enough, just pop them back in the microwave for 15 more seconds.
*To freeze: Place the prepared taquitos on a pan lined with wax paper. Place into the freezer and freeze solid, ~2 hours, and then transfer to a large zip top bag. Bake frozen for 25 minutes at 425 degrees.

Nutrition

Serving: 38g | Calories: 142kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 232mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 0.6mg