Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 10 -12 taquitos
Made these again tonight, and as expected, my family gobbled these crunchy and crispy Chipotle Chicken Taquitos until they’re gone! Make these filled taquitos with only five ingredients, fry or bake, and enjoy on their own or with avocado salsa verde, pico de gallo, sour cream, or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.
Ingredients
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3 c. shredded chicken (I used one large boneless chicken breast)
1-2 chipotle peppers in adobo sauce, minced
3 c. shredded cheese (like Monterey Jack, cheddar, or any combination of your favourite cheese)
12 7” flour tortillas (or use corn tortillas if preferred)
2-3 c. canola oil for frying (or 1 tbsp canola oil to brush the tortillas if baking)
Creamy Avocado Salsa Verde
Pico de Gallo
Shredded lettuce
Shredded cotija cheese
Mexican crema or sour cream
How to make 5-Ingredient Chipotle Chicken Taquitos
Step 1: Combine the shredded chicken, chipotle peppers, and adobo sauce in a medium bowl. According to taste, add more or fewer peppers and adobo sauce.
Step 2: On a work surface, lay the tortillas and fill the bottom third of the tortillas with 1/3 cup shredded chicken mixture and sprinkle each with 1/4 cup shredded cheese. Tightly roll the tortillas. Insert a toothpick into the seam of each tortilla to secure the ends.
To fry:
Step 1: In a heavy bottom fry pan or pot, pour enough oil to cover at least half-inch halfway up the sides of the tortillas and heat the oil to 350 degrees F. You can use a candy thermometer to test the oil or simply drop a piece of the tortilla into the oil. The oil should be hot enough if it sizzles once dropping the piece of tortilla into it.
Step 2: To the hot oil, add the filled tortillas. I recommend doing this in batches to avoid overcrowding the pan. Fry each side for about 2 minutes until golden brown. To a plate or cutting board lined with paper towels, transfer the fried tortillas.
To bake:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On a baking sheet lined with foil or parchment paper, place the filled tortillas and brush them lightly with canola oil.
Step 3: Place in the preheated oven and bake for about 12 to 15 minutes until golden brown and crispy. Remove from the oven when done and transfer the baked tortillas to a plate.
Step 4: Take the toothpicks and discard and serve the taquitos on their own or with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese. Enjoy!
Nutrition Facts:
Serving: 1g | Calories: 572kcal | Carbohydrates: 69g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1174mg | Potassium: 325mg | Fiber: 3g | Sugar: 6g | Vitamin A: 319IU | Calcium: 316mg | Iron: 5mg
Ingredients
- 3 c. shredded chicken (I used one large boneless chicken breast)
- 1-2 chipotle peppers in adobo sauce, minced
- 3 c. shredded cheese (like Monterey Jack, cheddar, or any combination of your favourite cheese)
- 12 7” flour tortillas (or use corn tortillas if preferred)
- 2-3 c. canola oil for frying (or 1 tbsp canola oil to brush the tortillas if baking)
- Creamy Avocado Salsa Verde
- Pico de Gallo
- Shredded lettuce
- Shredded cotija cheese
- Mexican crema or sour cream
Instructions
Step 1: Combine the shredded chicken, chipotle peppers, and adobo sauce in a medium bowl. According to taste, add more or fewer peppers and adobo sauce.
Step 2: On a work surface, lay the tortillas and fill the bottom third of the tortillas with 1/3 cup shredded chicken mixture and sprinkle each with 1/4 cup shredded cheese. Tightly roll the tortillas. Insert a toothpick into the seam of each tortilla to secure the ends.
To fry:
Step 1: In a heavy bottom fry pan or pot, pour enough oil to cover at least half-inch halfway up the sides of the tortillas and heat the oil to 350 degrees F. You can use a candy thermometer to test the oil or simply drop a piece of the tortilla into the oil. The oil should be hot enough if it sizzles once dropping the piece of tortilla into it.
Step 2: To the hot oil, add the filled tortillas. I recommend doing this in batches to avoid overcrowding the pan. Fry each side for about 2 minutes until golden brown. To a plate or cutting board lined with paper towels, transfer the fried tortillas.
To bake:
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On a baking sheet lined with foil or parchment paper, place the filled tortillas and brush them lightly with canola oil.
Step 3: Place in the preheated oven and bake for about 12 to 15 minutes until golden brown and crispy. Remove from the oven when done and transfer the baked tortillas to a plate.
Step 4: Take the toothpicks and discard and serve the taquitos on their own or with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese. Enjoy!