Chipotle Chicken Taquitos Recipes

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CHIPOTLE-CHICKEN BAKED TAQUITOS



Chipotle-Chicken Baked Taquitos image

Our 30-minute baked chicken taquitos feature the smoky and spicy flavor of chipotle. Serve with our homemade guacamole dipping sauce.

Provided by Deborah Harroun

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 lb ground chicken
1 chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
1 tablespoon adobo sauce (from can of chipotle chiles)
3 green onions, chopped
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
Cooking spray
1 tablespoon coarse (kosher or sea) salt
1 avocado, halved, pitted
Juice of 1 lime
1 to 2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
Coarse or table salt to taste

Steps:

  • Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
  • To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
  • Bake 12 to 15 minutes or until lightly browned and crisp.
  • Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
  • Serve taquitos hot with dipping sauce.

Nutrition Facts : ServingSize 1 Serving

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS



5-Ingredient Chipotle Chicken Taquitos image

Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.

Provided by Heidi

Categories     Appetizer

Time 25m

Number Of Ingredients 10

3 cups shredded chicken (, (I used one large boneless chicken breast))
1-2 chipotle peppers in adobo sauce (, minced)
3 cups shredded cheese (, (such as Monterey jack, cheddar or a combination of your favorite cheese))
12 7- inch flour tortillas (, (you can use corn tortillas if you prefer))
2-3 cups canola oil for frying (, (or 1 tablespoon canola oil to brush the tortillas with if baking))
Creamy Avocado Salsa Verde (, (recipe here))
Pico de Gallo (, (recipe here))
Shredded lettuce
Shredded cotija cheese
Mexican crema or sour cream

Steps:

  • In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
  • To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 69 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1174 mg, Fiber 3 g, Sugar 6 g

CHIPOTLE CHICKEN TAQUITOS



Chipotle Chicken Taquitos image

Number Of Ingredients 7

6 oz cream cheese, softened
3/4 teaspoon chipotle chili powder
3/4 teaspoon cumin
3/4 teaspoon garlic powder
3 cups cooked chicken, shredded
24 corn tortillas, or small flour
about 1/2 cup oil, divided, for frying

Steps:

  • Place cream cheese in a bowl and add spices and stir to combine. Add chicken and stir until mixed thoroughly. Heat 2 tablespoons of oil in a large pan over medium high heat. Take tortillas 4 at a time and microwave them for about 15 seconds, or until heated through and easier to work with. Place about 1 tablespoon of the chicken mixture on each tortilla and roll each one tight. If needed, secure with toothpick. Then place in the pan, seam side down. I can usually get about 4 in a pan at a time. After about 2 minutes or until golden, flip over using tongs, and cook for another minute or until golden on that side. Remove from the pan and place on paper towel lined plate to drain excess oil. Then transfer to a baking sheet in the oven set at 250 degrees to keep warm until all are cooked. Continue cooking until all are done, adding more oil as needed in between batches, a few tablespoons at a time. Serve with guacamole, Creamy Jalapeño Dip, or any other condiment of choice.

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

EASY CHICKEN TAQUITOS



Easy Chicken Taquitos image

Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.

Provided by Sarah

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 6

Number Of Ingredients 4

1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
  • Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g

BASIC CHIPOTLE CHICKEN TACOS



Basic Chipotle Chicken Tacos image

This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.

Provided by Omi Longmire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 5

3 pounds skinless, boneless chicken breast halves
1 (7 ounce) can chipotle peppers in adobo sauce
1 (12 fluid ounce) can or bottle dark beer, divided
1 tablespoon olive oil
1 (10 ounce) package corn tortillas, or as needed

Steps:

  • Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
  • Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken in the skillet using 2 forks and serve in corn tortillas.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g

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