We loved these baked chipotle chicken taquitos so much. They are crispy on the outside with a savory (and not too spicy) inside. Dipped in guacamole, they are great for dinner or an appetizer.
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Hey friends!
I’m super excited for this recipe today because baked taquitos are totally my thing. We adore these shredded beef baked taquitos and they have totally become a regular around here.
So it shouldn’t come as a surprise that I’ve been hunting high and low for the perfect chicken baked taquito counterpart that would speak to my soul in flavor and texture. And these are where it’s at.
Baked Chipotle Chicken Taquitos. The first bite gets me every time. My teeth sink in with the perfect crunch. And then my taste buds start dancing around with the creamy, juicy and flavorful chicken filling. And it’s over. Down they go.
So many choices:
Electric Pressure Cooker OR Slow Cooker?
I’ve included directions for both but it should come as no surprise that I normally opt for the electric pressure cooker (i.e. Instant Pot, aff. link) to make the chicken taquito filling. It’s a lot faster.
Just season the chicken, pour a sauce on top, push a button and away you go.
Flour or Corn tortillas?
Um. How about both? Or either one?
This recipe is gluten free if you use gf corn tortillas. Most corn tortillas are gluten free, but always check to make sure. We’ve recently discovered the refrigerated uncooked corn tortillas (Tortilla Land brand) and they are my favorite.
Flour tortillas are definitely easier to roll than corn. If you are using corn tortillas make sure they are fresh and warmed all the way through before rolling them. Otherwise they have a tendency to split a little.
My children prefer the flour tortillas and my husband prefers the corn. And I honestly like both pretty evenly with maybe a slight preference towards the flour because they are a bit crispier.
Plain or with guacamole?
While my kids like them plain, my favorite way to eat these is dipped in guacamole. And here’s the best guacamole.
Can I freeze them?
Indeed you can. They freeze amazingly well. After baking, cool them completely then pack into freezer bags.
To reheat, bake in preheated 425 degree F oven until crispy and warmed through. Or reheat a few at a time with a panini press until hot and crunchy.
Now that we got all the choices out of the way, the main question really comes down to whether you should make them today or tomorrow. And all I can say to that is the sooner, the better!
Baked Chipotle Chicken Taquitos {Slow Cooker or Electric Pressure Cooker}
These baked chipotle chicken taquitos are crispy on the outside with a savory (and not too spicy) inside.
Ingredients
For Chicken:
- 2 ½ pounds boneless skinless chicken breasts (about 3 large)
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 3 tablespoons melted butter
- 4 large garlic cloves minced
- ½ teaspoon chipotle powder
- ½ cup orange juice
- 1 tablespoon worcestershire sauce
For Taquitos:
- 4 ounces cream cheese room temperature
- 1 teaspoon prepared yellow mustard
- ¾ cup chopped cilantro from about 1 large bunch
- 2 cups grated cheese see note
- salt & pepper to taste
- 20 to 24 taco-sized tortillas see note
- oil & coarse salt for sprinkling on top
Instructions
For Chicken:
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Season chicken breasts with about 1 ½ teaspoons salt and ½ tsp pepper. Spray pressure cooker or slow cooker insert lightly with cooking oil and place chicken breasts on bottom.
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In a small bowl or liquid measuring cup, whisk together melted butter, minced garlic cloves, chipotle powder, orange juice, and worcestershire sauce. Pour over chicken.
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Electric Pressure Cooker Instructions: Lock lid in place and cook chicken on HIGH Pressure for 8 minutes. Let pressure release naturally for at least 10 minutes and then do a quick release (or alternately you can let it release naturally for the entire time).
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Slow Cooker Instructions: Cover the slow cooker and cook on low for 5-6 hours or until chicken is cooked through and tender.
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Preheat oven to 425 degrees F. Line a half baking sheet with parchment paper and set aside.
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Remove chicken from pot and and set aside. Simmer liquid either in the electric pressure cooker using the hottest saute function or on the stove for about 5-10 minutes until liquid is reduce to abt ¾ to 1 cup (if chicken is cooked in the slow cooker, there will be less residual liquid so this step may not be necessary).
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Blend the reduced sauce with 4 ounces cream cheese and 1 teaspoon yellow mustard in a blender until smooth (or you can use a immersion blender)
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Shred chicken with 2 forks or a knife and place in a large bowl. Add the creamy sauce along with chopped cilantro, grated cheese, and salt and pepper, to taste.
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Cover 3 or 4 tortillas with a damp paper towel and warm in a microwave for 30 seconds or until they roll easily. Corn tortillas will take slightly longer (maybe 40 seconds).
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Scoop about 1/4 cup of the chicken filling and place it across one end of the warmed tortilla. Roll tightly and place on prepared baking sheet (it's okay if they are touching). Repeat with remaining tortillas until all of the chicken is used.
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Brush the tops of the rolled tortillas lightly with oil and sprinkle with coarse salt. Bake in preheated oven for 15-20 minutes or until tortillas are crispy and lightly brown. Remove from the oven and let rest for a few minutes before serving. Serve with sour cream and/or guacamole for dipping.
Recipe Notes
1. I usually use a mexican blend of cheese with jack and cheddar, but lots of cheese options would work here.
2. This recipe is gluten free if you use gf corn tortillas. Most corn tortillas are gluten free, but always check to make sure.
3. Flour tortillas are definitely easier to roll than corn. If you are using corn tortillas make sure they are fresh and warmed all the way through before rolling them. Otherwise they have a tendency to split a little. My children prefer the flour tortillas and my husband prefers the corn. And I honestly like both pretty evenly with maybe a slight preference towards the flour because they are a bit crispier.
4. These taquitos freeze well. After baking, cool them completely then pack into freezer bags. To reheat, bake in preheated 425 degree F oven until crispy and warmed through. Or reheat a few at a time with a panini press until hot and crunchy.
5. My favorite way to serve these is with this recipe for the best guacamole.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
