Chipotle Chicken Taquitos
User Reviews
4.6
Chipotle Chicken Taquitos
Description
The filling consists of shredded chicken breast combined with minced chipotle peppers in adobo sauce, adding smoky heat and depth. A mix of shredded Monterey Jack or cheddar cheese is incorporated for richness and melt. The filling is placed at the bottom third of each 7-inch tortilla, then rolled tightly and secured with a toothpick to keep the shape during cooking.
Frying the taquitos in hot oil at 350°F crisps the tortillas to a golden brown while warming the filling through. Cooking in batches prevents overcrowding and ensures even crispness. Alternatively, brushing the rolled tortillas with oil before baking offers a lighter cooking option but retains the crispy texture. The taquitos have a crunchy exterior with warm, spicy, and cheesy filling.
They are commonly served with creamy avocado salsa verde, fresh pico de gallo, shredded lettuce, cotija cheese, and Mexican crema or sour cream for layering of flavors and textures. These accompaniments complement the spice and crispness of the taquitos.
Ingredients
- 3 cups chicken I used one large boneless chicken breast, shredded
- 1-2 chipotle peppers in adobo sauce , minced
- 3 cups cheese such as Monterey Jack, cheddar or a combination of your favorite cheese, shredded
- 12 7- inch flour tortillas , (you can use corn tortillas if you prefer)
- 2-3 cups canola oil or 1 tablespoon canola oil to brush the tortillas with if baking, for frying
- Creamy Avocado Salsa Verde , (recipe here)
- Pico de Gallo , (recipe here)
- lettuce shredded
- cotija cheese shredded
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 taquitos
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 572kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 1174mg | 49% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 319IU | 6% |
| Calcium | 316mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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