"These Crispy Chipotle Chicken Taquitos are super easy to cook, which makes them perfect for those busy game day mornings when you’re prepping for your guests coming over later. Taquitos are one of my favorite game-day snacks because they’re oven-baked to crunchy perfection with a flavor-packed filling that’s high in protein. They’re fantastic for kids and adults, so no more stress about meeting everybody’s taste buds! Find Red Gold Tomatoes near you: ff.recipes/find-tomatolove-fy2024"
Crispy Chipotle Cheesy Chicken Taquitos
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A Note from Feedfeed
Crafting Crispy Chipotle Cheesy Chicken Taquitos at home, where tender shredded chicken, aromatic spices, and melted cheese meld together inside warm corn tortillas, yielding a crunchy exterior after a brief bake in the oven. Experience the joy of customizing each taquito to your taste, then enjoy the crispy perfection served alongside creamy sour cream and zesty ranch.
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 8 servings
Recipe Card
ingredients
- 3 tablespoons olive oil, divided
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon Red Gold Roasted Garlic Tomato Paste
- 1 14.5 ounce can Red Gold Petite Diced Tomatoes with Green Chilies
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 cups cooked shredded chicken
- 1/3 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- 16-18 corn tortillas, warmed
- 1 cup shredded Mexican cheese (or Pepper Jack)
- Sour cream, for serving
- Ranch, for serving
Method
Step 1
Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper.
Step 2
In a large skillet over medium-high heat, add the 1 tablespoon olive oil.
Step 3
Add the diced onion and minced garlic to saute until fragrant, about 2-3 minutes.
Step 4
Stir in the Red Gold Roasted Garlic Tomato Paste.
Step 5
Stir in the Red Gold Petite Diced Tomatoes with Green Chilies and cook over medium heat for 4-5 minutes, until liquid has been reduced by half.
Step 6
Stir in the chili powder, smoked paprika, dried oregano, and salt.
Step 7
Add the shredded chicken, scallions, and cilantro. Mix well.
Step 8
Remove from heat to cool.
Step 9
Add 2 tablespoons of chipotle chicken mixture in each warmed tortilla and 1-2 tablespoons of shredded cheese in the center. Roll up tightly. Place seam side down on the prepared parchment paper.
Step 10
Drizzle the taquitos with the remaining olive oil.
Step 11
Bake for 12 minutes, then flip to bake for 10-15 minutes, until crispy.
Step 12
Enjoy warm with a drizzle of sour cream and ranch on the side.