Oven Baked Chipotle Chicken Taquitos are crispy and crunchy on the outside, and stuffed with a creamy cheesy chipotle chicken and black bean filling. Simple to make and ready in 30 minutes!
Oven Baked Chipotle Chicken Taquitos are a delicious, quick, easy, and versatile recipe that everyone will love.
Shredded white meat chicken, black beans, cream cheese, cheese, chilis, and chipotle salsa are baked in a tortilla till it is nice and crispy.
They can be prepared in advance, and baked when ready to eat. They are also freezer friendly, and perfect for a family movie night or outdoor get-together.
One of the best things about these tasty bites is that the filling is very adaptable and it is easy to add favorite ingredients, like onions, or pinto beans, or omit some of the salsa if you need make the taquitos mild in spice.
Ingredients
I love these because they have a great balance of whole foods and veggies, protein and fats, making it a complete meal that's delicious.
- 6-inch flour tortillas
- cooked shredded chicken
- plain cream cheese
- shredded cheddar cheese
- mild diced green chilis, canned
- black beans
- chipotle salsa
- fresh chopped cilantro
- vegetable or corn oil
- ranch dressing
- chipotle salsa
- baking sheet
- mixing bowls
Chicken
Shredded chicken works best for this recipe, but I have made taquitos with:
- shredded pork
- ground or shredded beef
- shrimp
- baked tilapia
- tofu!
All of these options can be used in place of the chicken.
The best and quickest method to make shredded chicken is a simple simmer in water or chicken broth until the chicken shreds easily. The chicken can be stored in bags and frozen in desired portion sizes.
This recipe uses chicken breasts, but boneless skinless chicken thighs are a great option for shredded chicken as well.
Instructions
Step by step instructions can be found in the recipe card below.
Preheat oven to 400°F. Line a large baking sheet with foil and lightly spray with cooking spray. Set aside.
Combine cooked shredded chicken, cream cheese, shredded cheese, diced green chilies, black beans, chipotle salsa, and chopped cilantro. Mix and set aside.
Place one tortilla on your work surface (cutting board, counter, etc.), and place 2-3 tablespoons on the tortilla.
Roll the taquito and place on the prepared baking sheet, seam side down. Repeat with remaining tortillas.
Brush taquitos with a little oil and bake for 15-17 minutes. The top and edges should be crispy and browned.
While the taquitos bake it is time to make the sauce. To make the dipping sauce, use ⅔ cup Ranch and ¼ cup chipotle salsa. Mix together and set aside till you are ready to serve.
Remove taquitos from the oven and serve on a plate. Drizzle with the creamy chipotle ranch or serve on the side for dipping.
Tips
- Place the filling towards one side of the tortilla. This will help get a tight roll.
- If you place the filling too close to the middle you will find it harder to keep the filling inside the taquito.
- If there is a lot of room at the ends of the rolled tortilla, add a little more filling.
- The filling will spread as it cooks, but a nice hearty taquito is the best!
- I suggest lining the pan with foil or a baking mat because some filling will come out, and it makes clean-up a breeze
- The oil is key to helping get the best crispy crust on the tortilla. If you do not use oil they will still crisp, but I find that it is even better with the oil to ensure an even cook.
Storage
These taquitos are also freezer friendly. Freeze on a cookie sheet prior to baking and store in a freezer safe gallon bag till ready to use.
Sides
I like to serve these with a spicy chipotle ranch. Other options include: ranch, sour cream, salsa, or guacamole.
These taquitos are great next to rice and beans, or a bit of fresh lettuce and cilantro.
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Check out more delicious chicken recipes from My Cultured Palate!
Oven Baked Chipotle Chicken Taquitos
Ingredients
- 12 (6-inch) flour tortillas
- 1 ½ cups cooked shredded chicken
- 3 tablespoon plain cream cheese
- ⅔ cup shredded cheddar cheese
- 2 tablespoon canned mild diced green chilis
- ½ cup black beans rinsed
- 2 tablespoon canned chipotle salsa
- ¼ cup fresh chopped cilantro
- 1 ½ tablespoon vegetable or corn oil
- ⅔ cup ranch dressing
- ¼ cup chipotle salsa
Instructions
-
Preheat oven to 400°F. Line a large baking sheet with foil and lightly spray with cooking spray. Set aside.
-
Combine cooked shredded chicken, cream cheese, shredded cheese, diced green chilies, black beans, chipotle salsa, and chopped cilantro. Mix and set aside.
-
Place one tortilla on your work surface (cutting board, counter, ect.), and place 2-3 tablespoons on the tortilla. Roll the taquito and place on the prepared baking sheet, seam side down. Repeat with remaining tortillas.
-
Brush taquitos with a little oil and bake for 15-17 minutes. The top and edges should be crispy and browned.
-
While the taquitos bake it is time to make the sauce. To make the dipping sauce, use ⅔ cup Ranch and ¼ cup chipotle salsa. Mix together and set aside till you are ready to serve.
-
Remove taquitos from the oven and serve on a plate. Drizzle with the creamy chipotle ranch or serve on the side for dipping.
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