Baked Chipotle Chicken Taquitos

Baked Chipotle Chicken Taquitos

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2-3 1x


For the Chicken:

  • 2 1/2 c cooked and shredded chicken (rotisserie chicken works as well)
  • 23 Chipotle Chiles in Adobo sauce, seeded and roughly chopped (depending on your spice preference)
  • 2 tsp adobo sauce from can 
  • 2 cloves garlic, minced
  • 1/3 c greek yogurt 
  • 1 1/2 tsp chili powder 
  • 1/2 tsp cumin
  • 1/2 tsp adobo seasoning
  • Salt + pepper, to taste
  • 1 c shredded cheddar cheese

For the taquitos:

  • 1012 Siete Almond Flour Tortillas (can use corn or flour as well) *see notes
  • 2 avocados, diced 
  • juice of 1/2 lime 
  • salt, to taste
  • 1 T chopped cilantro 
  • 2 T red onion. finely chopped
  • lime wedges, for serving
  • Pico de Gallo, for serving, optional 
  • Sour Cream, for serving, optional 



  1. Preheat oven to 425 degrees and line baking sheet with parchment paper. 
  2. Mix together the chicken, chiles, adobo sauce, greek yogurt, spices, and cheese.  
  3. Stack up tortillas and wrap with a dish towel; heat up tortillas for 20-30 seconds before filling them up to help prevent them from breaking.
  4. Spoon about 1/4 c of the filling into a line across the bottom half of the tortilla. Use your judgement if using smaller tortillas; you want to be careful not to overfill as they may break.  
  5. Roll tightly and place seam side down onto baking sheet. 
  6. Spray the tops of the taquitos with avocado/olive oil spray, can also brush with oil.  
  7. bake for 15-17 minutes, until golden and crispy.
  8. While those are baking, prep the avocado salsa.  Combine avocado, lime juice, salt, cilantro, and red onion.  Adjust lime juice and salt to taste.  
  9. Serve Taquitos with avocado salsa and sour cream.  
  10. Enjoy!! 


*Corn tortillas are smaller and not as sturdy as flour or Siete, so you will most likely need more than 10-12 tortillas.  

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