Bake Chipotle Chicken Taquitos
These insanely delicious baked chipotle chicken taquitos are filled with shredded chicken, homemade enchilada sauce and lots of cheesy goodness. Perfect for a weeknight meal or even as a fun appetizer!
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Servings: 6
Ingredients
For the Enchilada Sauce:
- 3 tablespoons avocado oil (or olive oil)
- 3 tablespoons all purpose flour
- 2 ½ tablespoons ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ¼ teaspoon dried oregano
- pinch of cinnamon
- 1 teaspoon salt, or to taste
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
For the Taquitos:
- 2 tablespoons avocado oil (or olive oil) + more for basting the tortillas
- 1 large onion, chopped
- 2 cups shredded chicken from a rotisserie chicken
- 16-20 corn tortillas (5 inch street taco size)
- 2-3 chipotle peppers in adobo sauce, finely chopped
- ½ cup homemade enchilada sauce
- 2 cups shredded cheddar cheese, monterey jack or Mexican cheese blend
Instructions
For the Enchilada Sauce:
- 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.
- In a medium pot add 3 tablespoons of oil over medium heat. When the oil is hot, add the flour/spice mixture and whisk constantly for 1 minute, until the spices are fragrant. Add the tomato paste and toast for an additional 30 seconds, whisking constantly. Gently pour in the chicken broth whisking well to prevent clumps. Add the vinegar, salt and sugar.
- Bring the mixture to a gentle simmer over medium high heat, and allow to simmer for 5-8 minutes, stirring often until slightly thickened. Season to taste with salt. Set aside to cool.
For the Taquitos:
- Preheat oven to 425 degrees F.
- In a large skillet heat the 2 tablespoons of oil over medium high heat. Add the onion and cook for 5 minutes, until the onion is fragrant and translucent. Next add the chipotle peppers, shredded chicken and cook for an additional 2 minutes, or until the chilies become fragrant. Add ½ cup of the homemade enchilada sauce, and gently simmer for 5 minutes. Season to taste with salt if needed. Set aside to cool while you oil the tortillas.
- Place parchment paper on a large cookie sheet. In the microwave, heat the corn tortillas for 60 seconds so that they become soft and pliable enough to roll up.
- After the tortillas are warmed up, taking a basting brush oil the tortillas all over with either avocado oil or olive oil. Make sure each tortilla is oiled front, back and all around the edges. We want those taquitos perfectly crispy! Once the tortillas are oiled, it's time to start rolling them up! Place about 1 ½ tablespoons of the chicken filling down the middle, top with another 1-2 tablespoons of the shredded cheese and roll up each taquito. Place the rolled taquitos on the parchment lined baking sheet seam side down.
- Bake the taquitos in the hot oven for 8 minutes, turn and bake for an additional 5 minutes, or until perfectly crisp. Serve with sour cream, avocado, salsa, fresh chopped cilantro and any desired toppings!