Chipotle Chicken Baked Taquitos Recipes
CHIPOTLE-CHICKEN BAKED TAQUITOS
Our 30-minute baked chicken taquitos feature the smoky and spicy flavor of chipotle. Serve with our homemade guacamole dipping sauce.
Provided by Deborah Harroun
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
- To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
- Bake 12 to 15 minutes or until lightly browned and crisp.
- Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
- Serve taquitos hot with dipping sauce.
Nutrition Facts : ServingSize 1 Serving
5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS
Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.
Provided by Heidi
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- 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 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 69 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1174 mg, Fiber 3 g, Sugar 6 g
SLOW COOKER CREAMY CHIPOTLE CHICKEN TAQUITOS
Creamy chicken taquitos with a spicy chipotle kick! An easy slow cooker main dish or appetizer the whole family will love.
Provided by Tiffany
Categories Main Course
Time 4h15m
Number Of Ingredients 7
Steps:
- Grease the inside of a slow cooker with cooking spray. Add chicken, cream cheese, garlic, adobo sauce, and water. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Minutes before serving, shred chicken with two forks and mix all ingredients in the slow cooker so they are well combined. Preheat oven to 400 and grease a large baking sheet.
- Lay tortillas out on a flat surface. Divide shredded cheese between all of the tortillas. Add shredded chicken mixture to each tortilla (it's okay if there is still some saucy stuff left in the slow cooker, just discard it or pour it over tortillas immediately before serving).
- Roll up each tortilla tightly and place on prepared baking sheet. Bake 10-15 minutes until tortillas are lightly browned around the ends and cheese is melty. Serve with ranch or other sauce for dipping if desired. Enjoy!
Nutrition Facts : Calories 841 kcal, Carbohydrate 69 g, Protein 41 g, Fat 44 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 150 mg, Sodium 5227 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CHIPOTLE CHICKEN TAQUITOS
Number Of Ingredients 7
Steps:
- Place cream cheese in a bowl and add spices and stir to combine. Add chicken and stir until mixed thoroughly. Heat 2 tablespoons of oil in a large pan over medium high heat. Take tortillas 4 at a time and microwave them for about 15 seconds, or until heated through and easier to work with. Place about 1 tablespoon of the chicken mixture on each tortilla and roll each one tight. If needed, secure with toothpick. Then place in the pan, seam side down. I can usually get about 4 in a pan at a time. After about 2 minutes or until golden, flip over using tongs, and cook for another minute or until golden on that side. Remove from the pan and place on paper towel lined plate to drain excess oil. Then transfer to a baking sheet in the oven set at 250 degrees to keep warm until all are cooked. Continue cooking until all are done, adding more oil as needed in between batches, a few tablespoons at a time. Serve with guacamole, Creamy Jalapeño Dip, or any other condiment of choice.
More about "chipotle chicken baked taquitos recipes"
BAKED CHIPOTLE CHICKEN TAQUITOS. - HALF BAKED HARVEST
From halfbakedharvest.com
4.4/5 (11)Total Time 1 hr 5 minsCategory AppetizerCalories 72 per serving
- 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).
VEGAN TAQUITOS WITH CHIPOTLE SAUCE - VEGAN HEAVEN
From veganheaven.org
5/5 (5)Total Time 25 minsCategory EntréeCalories 208 per serving
- First make the filling: Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass.
- Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic.
- Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add vegan chipotle sauce on top later.
- Place about three heaping table spoons of the filling in the middle of each of the tortillas and roll them up tightly like a big cigar.
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BAKED CHIPOTLE CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
4.8/5 (18)Total Time 45 minsCategory Main CourseCalories 244 per serving
- Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.
- Bake for 25-35 minutes until chicken is cooked through. Uncover and bake 5-10 minutes longer. Serve chicken as-is or in any of your favorite Mexican dishes like tacos, enchiladas, salads, and more.
A DASH OF CHILLI - CHIPOTLE CHICKEN TAQUITOS
From adashofchilli.com
Cuisine MexicanCategory Starter, MainServings 10Total Time 1 hr
- Place the chicken breast in a pan of simmering water and add bay leaves and garlic cloves and a pinch of salt. Cook until the colour of the chicken turns opaque and the internal temperature reaches 165° F, approx within 10-15 minutes. Once cooked, allow the chicken to cool down and then, shred the chicken and place aside.
- Place all the ingredients in a food processor and blitz at low speed until you get your desired consistency. Allow it to chill. Taste and adjust for seasoning.
- Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the coriander, lime juice, yoghurt, garlic and salt and blitz. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. Add a dash of water or milk if the mixture isn't blending easily.
BAKED CHIPOTLE CHICKEN TAQUITOS + HOMEMADE ENCHILADA SAUCE
From butternutandsage.com
5/5 (2)Category DinnerCuisine MexicanTotal Time 55 mins
- In a small bowl, whisk the 3 tablespoons of flour with the chili powder, cumin, garlic powder and oregano. Have the can of tomato paste open and the chicken broth ready as well, because it goes quick once you get started.
BAKED CHIPOTLE CHICKEN TAQUITOS - BEYOND FROSTING
From beyondfrosting.com
Cuisine MexicanEstimated Reading Time 6 minsCategory DinnerTotal Time 1 hr
- Stir in 2 chipotle peppers and 2 teaspoons of adobe sauce. Toss the chicken until thoroughly coated. Squeeze the lime juice over the chicken and toss.
EASY CHEESY CHIPOTLE CHICKEN TAQUITOS RECIPE - LITTLE ...
From littlespicejar.com
5/5 (4)Category ChickenServings 16Total Time 45 mins
- FILLING: in a medium bowl, toss the shredded chicken, chipotle peppers + adobo sauce, adobo seasoning, garlic powder, ground cumin, shredded cheese, and a big pinch of salt together. Taste and adjust with additional seasonings as desired.
- ROLL: Place a tortilla on a clean work surface and fill with about ¼ cup of filling or more depending on the size of your tortilla. Roll the tortillas up and either secure with a toothpick or place seam side down. It’s easier to fry/bake if you insert a toothpick to hold the taquito together.
- FRY: preheat 1 cup of oil in a medium frying pan over medium-low heat until it reaches 350ºF. You don’t want to deep fry, so just enough oil to come ½ way up the frying pan. Once heated, slowly lower 4-6 taquitos in the oil at a time and allow them to fry for 2-3 minutes per side. Remove to a baking tray lined with a cooling rack and allow them to rest while you fry the rest.
- OR BAKE: Position a rack in the center of the oven and preheat the oven to 425ºF. Pour 3-4 tablespoons of oil in a small bowl. Place an oven-safe cooling rack on a large baking sheet (line with foil for easier cleanup). Place all the taquitos seam-side up on the cooling rack brush them with the oil. Then, flip them all over (seam-side down) and brush them with oil again so the entire taquitos are coated. Bake the taquitos for 14-17 minutes or until the taquitos are golden brown and crispy!
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From recipemagik.com
Ratings 2Total Time 20 minsCategory DinnerCalories 85 per serving
- Place 1 tbsp of the filling in a flour tortilla and tightly roll the Taquitos. Place in a baking dish. Brush Olive Oil over the Taquitos. Bake @ 400F for 15 minutes or until golden brown.
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From tasteandtellblog.com
Reviews 15Total Time 40 minsEstimated Reading Time 3 mins
- In a large bowl, combine the minced pepper, green chiles, adobo sauce, garlic powder, coriander, chili powder, and cumin. Stir in the lime zest and the lime juice. Add the shredded beef and stir to combine.
- Wrap a few of the tortillas in a damp paper towel and microwave until very warm and pliable. Place about 1 tablespoon of the cheese down the center of the tortilla, then top with 1-2 tablespoons of the beef mixture. Roll the tortilla tightly and place on a baking sheet, seam side down. Repeat with the remaining tortillas and filling.
- Spray the taquitos lightly with the cooking spray, then sprinkle with coarse kosher salt. Bake in the preheated oven until the edges are golden brown, 20 to 25 minutes. Allow the taquitos to cool for a few minutes before serving.
BAKED BREAKFAST TAQUITOS WITH CHIPOTLE-LIME DIP ...
From ourbestbites.com
Reviews 48Total Time 30 minsEstimated Reading Time 4 mins
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
- Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Eggs should hold together but still be wet and loose looking. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
- Warm tortillas in microwave if needed to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.
- While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Feel free to add more chipotle for heat or more salt or lime to taste! Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.
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5/5 (1)Calories 335 per servingCategory Dinner
- Place chicken breasts on a steady surface between two sheets of parchment or plastic wrap. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness.
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Cuisine MexicanCategory Appetizer, Main EntreeServings 12Calories 165 per serving
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- Make filling by stirring together chicken, spices, cilantro, and salsa. Stir to combine. The mixture should not be very wet (they’ll roll better and stay together better if the filling isn’t very wet).
- To assemble, warm tortillas slightly (I wrap 6 at a time in a damp paper towel or kitchen cloth and microwave about 30 seconds. Alternatively, you can wrap them in a damp towel and put them in a warm oven for about 5 minutes or so, or individually warm them in a pan on the stovetop.
- For each taquito, spoon about 3-4 Tbsp of the chicken mixture down the center of the tortilla. Gently roll up as tightly as you can and place seam side down on a greased baking sheet.
KETO TAQUITOS! BEST LOW CARB KETO CHIPOTLE CHICKEN ...
From kimspireddiy.com
Ratings 1Category Dinner, Lunch, SnackCuisine MexicanTotal Time 25 mins
- Add the cheese in 8 evenly sized circles to a large baking sheet lined with parchment paper or a silicone baking mat. Leave a bit of room between each circle of cheese.
- While the cheese is baking, mix together the shredded chicken, chipotle peppers, green onions, garlic powder and salt and pepper to taste in a bowl until well combined.
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From dontgobaconmyheart.co.uk
5/5 (5)Total Time 35 minsCategory Appetizer, Finger Food, LunchCalories 207 per serving
- Add your cream cheese to a medium sized mixing bowl and if you haven't already, pop in the microwave until it's softened and warmed through, just so it's easier to handle. Add in 1 tbsp chipotle paste, the juice of 1 lime, 1/2 tsp smoked paprika, 1/4 tsp onion & garlic powder, salt & pepper (or to taste. Mash with a fork to combine.
- Add in shredded chicken and grated cheese and gently fold until combined. Don't mash into oblivion or the chicken will come out chewy.
- If you haven't already, warm your tortilla wraps in the microwave to soften up. If your wraps are particularly dry (some corn tortillas can be) pop a damp cloth over whilst microwaving. Divide your chicken filling among wraps and place in a line just to one side of the centre. Tightly roll up each one. If they're not tightly folded consider fastening with a tooth/cocktail stick.
- Heat up around 1/2" oil in a suitably sized pan to 356F/180C. If you don't have a thermometer drop a crumb of tortilla in, you want it to rapidly sizzle. Oil needs to be hot or they'll go soggy, the filling may start to leak out and the oil can begin spitting. Carefully place 3-4 taquitos seem-side-down into the oil and fry until golden (only needs a couple of minutes, rotating as you go). Place on wire rack if you have one, if not use paper towels.
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