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Baked Chipotle Chicken Taquitos

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These Baked Chipotle Chicken Taquitos are filled with chicken, beans, cheese and a spicy tomatillo avocado salsa. Baked and not fried, these crispy taquitos are the perfect weekday dinner.

Easy Homemade Chicken Taquitos

Let me introduce you to one of our favorite meals: Baked Chicken Taquitos! Because if there’s chicken involved or it’s Mexican food, then we’re probably having it for dinner.

These taquitos are made up of shredded chicken, refried beans, a sprinkle of cheese, and spicy tomatillo avocado salsa…which is homemade and might just be the best part.

Now, traditional taquitos are deep-fried to give them that crunchy exterior. However, we’re giving this a healthier spin by baking them in the oven instead! They’re just as crispy and delicious but without the excess oil.

What is the Difference Between Flautas and Taquitos?

The main difference between flautas and taquitos is in the tortilla. Traditional flautas are made with flour tortillas while traditional taquitos are made with corn tortillas.

Taquito Ingredients

  • Chicken Breast – you’ll need 1 pound of seasoned, cooked chicken breast. These chicken taquitos are also a great way to use up leftover rotisserie chicken if you have it. We use McMormick mccormick taco seasoning to flavor the chicken.
  • Chipotle Pepper and Adobo Sauce give the chicken a little kick of heat. You could skip this if you prefer a more mild flavor.
  • Lime Juice – I like to use freshly squeezed lime juice from one large lime for the best flavor.
  • Refried Beans – you can use black or pinto beans depending on what you like.
  • Cheese – the cheese helps bind the filling together. I use finely shredded blend cheese or shredded cheddar.
  • Tomatillo Avocado Salsa – we are whipping up a quick batch of homemade tomatillo avocado salsa to serve with the taquitos. You can add it into the taquitos or use it as a dipping sauce. We’ve done both!
  • Tortillas – we prefer corn tortillas, the Guerrero brand is my go-to.
overhead of bowls filled with ingredients for chicken taquitos

Easy Tomatillo Avocado Salsa

  • Tomatillos – you’ll need 3 medium-sized tomatillos for one batch of salsa.
  • Garlic – no need to mince it first. It will blend right into the salsa.
  • Serrano Peppers – use 1 or 2 depending on how spicy you want it. Remove the seeds to further reduce the spiciness.
  • Avocado – 1 ripe avocado makes the blended salsa deliciously creamy and rounds out the spice from the peppers.
  • Lime Juice – use freshly squeezed lime juice for the best flavor.
  • Salt – added to taste.
overhead of ingredients for tomatillo avocado salsa

How to Make Chicken Taquitos

Okay, full disclosure. This isn’t the quickest recipe. However, it makes plenty of leftovers and they reheat beautifully, so it’s great for meal prep!

  1. Cook the chicken: Season and grill the chicken until cooked fully, then shred it into small pieces. This is best done using a stand or hand mixer if you have it.
  2. Spice it up: Stir in 2 chipotle peppers and 2 teaspoons of adobo sauce and toss until coated. Add a squeeze of lime juice and stir again.
  3. Prep the beans: Heat a can of refried beans over medium-low heat until warmed fully.
  4. Make the salsa: Combine tomatillos, garlic, and Serrano peppers in a food processor and blend until smooth. Add in the avocado, lime juice, and salt, and blend.
  5. Assemble: Wrap 6 tortillas at a time in a damp paper towel and microwave for 45 seconds. Working one at a time, add on a scoop of refried beans, 1 teaspoon of salsa, a pinch of cheese, and shredded chicken. Roll tightly and place seam-side down onto a baking sheet.
  6. Bake: Generously spray the tops of the taquitos with cooking spray, then bake at 425ºF for 10-12 minutes. Rotate, and bake for another 5 minutes, then cool slightly before serving.
corn tortilla on a plate topped with chicken, beans, and cheese
rolled, unbaked taquitos lined on a baking sheet

How Long Do I Cook Chicken Taquitos in the Oven?

The chicken taquitos will bake in the oven for around 15-17 minutes total. You’ll cook them for an initial 10-12 minutes until the tops get nice and golden, then you’ll fiip them over and let the other side crisp up for 5 minutes!

Keep in mind that cooking times can vary slightly depending on your oven. Just take them out of the oven when they’re golden and crisped to your liking.

overhead of a pile of chicken taquitos on a plate topped with tomatillo avocado salsa

Recipe Tips You Don’t Want to Miss

  • Use a mixer to shred the chicken: This is the easiest and fastest way to shred chicken. Just toss the cooked chicken right in the mixer and use the paddle attachment on medium speed until the chicken is shredded.
  • Heat the tortillas first. Heating the tortillas with a damp paper towel in the microwave makes them more soft and pliable so they’re easier to work with.
  • Don’t over-fill. If the tortillas are packed too full, the taquitos won’t seal up as they bake.
  • Line the Baking Sheet. Lining the baking sheet prevents the taquitos from burning and sticking to the pan. You can use parchment paper or even a silicone baking mat.
  • Place seam side down. Setting the assembled and rolled taquitos seam side down helps them keep their shape as they bake.
  • Save leftover chipotles: You can save the leftover chipotle and adobo sauce. Place 2 chipotles about 1 tablespoon of sauce in a small Ziploc bag. Seal and freeze to use at a later time.

Recipe Variations

  • Use another meat. Feel free to use whatever meat you like to fill your taquitos. Try seasoned and cooked ground beef or pork or cooked chorizo.
  • Make them vegetarian. Simply leave the meat out and add more beans or sauteed vegetables.
  • Add veggies. You can mix in whatever cooked veggies. Try diced bell peppers, onions, mushrooms, or even potatoes! If you’re adding more ingredients, though, be careful to not over-fill the taquitos.
half of a taquito being dipped into a small bowl of tomatillo avocado salsa

What to Serve with Chicken Taquitos

Here are a few of my favorite side dishes to serve with these baked chicken taquitos!

How to Store Leftover Taquitos

Leftover taquitos will last in an airtight container in the fridge for up to 4 days. Make sure to cool completely before storing.

How to Reheat Leftovers

To reheat, pop them in the microwave for about 30 seconds. Out of the microwave, they are a little soft, so I like to then crisp them in the microwave oven for a couple of minutes.

closeup of a pile of chicken taquitos topped with salsa

Baked Chipotle Chicken Taquitos

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 60 minutes
  • Yield: 30 taquitos


These Baked Chiptole Chicken Taquitos are filled with chicken, beans, cheese and a spicy tomatillo avocado salsa. Baked and not fried, these crispy taquitos are the perfect weekday dinner.


For the taquitos

  • 1 pound chicken breast, seasoned, cooked and shredded
  • 1 chipotle pepper and 2 tablespoons adobo sauce (Chipotles in adobe sauce)
  • Juice of 1 large lime,
  • 1 can (16oz) refried beans (black or pinto)
  • 3/41 cup finely shredded cheese (Mexican blend or cheddar)
  • 30 corn tortillas (56 inches in diameter)

Tomatillo Avocado Salsa

  • 3 medium tomatillos
  • 1 garlic clove
  • 12 serrano peppers
  • 1 ripe avocado
  • juiced of half a lime (about 1 tablespoon)
  • Pinch of salt


To Prepare

  1. Season and grill the chicken until thoroughly cooked.
  2. Use your stand mixer or two forks to shred the chicken into small pieces.
  3. Stir in 2 chipotle peppers and 2 teaspoons of adobe sauce. Toss the chicken until thoroughly coated. Squeeze the lime juice over the chicken and toss.
  4. Prepare a can of refried beans, cooking over medium to low heat until the beans are well heated.
  5. Prepare a batch of tomatillo avocado salsa. In a small food processor, combine the tomatillos, garlic and serrano peppers. Blend until smooth. Next add the avocado, lime juice and salt and blend until thoroughly combined.

To Assemble

  1. Preheat the oven to 450°F. Wrap 6 tortillas at a time in a damp paper towel. Microwave for 45 seconds.
  2. Take one tortilla and assemble the filling in the middle of the tortilla. One spoonful of refried beans, about 1-2 teaspoon of tomatillo salsa, a pinch of cheese and shredded chicken.
  3. Roll the tortillas tightly and place seam-side down on a large baking sheet lined with parchment paper or a silicone baking mat.  Spray the tops with cooking spray.
  4. Bake at 450°F for for 10-12 minutes. Rotate the taquitos so the seam side is up and bake for an additional 5 minutes.


  • Season grilled chicken with taco seasoning or something similar
  • Consider using rotisserie chicken to cut down on the prep time. Pull apart the chicken and then add the adobe sauce and chipotles. 
  • Taquito Recipe adapted from Trish’s cookbook, you may know Trish from Mom on Timeout
  • Avocado Salsa recipe from Rick Baylass
  • To store leftovers: These will last up to 4 days in the refrigerator in an airtight container. Cool completely before storing. 
  • To reheat leftovers: Pop them in the microwave for about 30 seconds. Out of the microwave, they are a little soft, so I like to then crisp them in the microwave oven for a couple of minutes.
  • Save leftover chipotle and adobo sauce. Place 2 chipotles about 1 tablespoon of sauce in a Ziploc bag. Seal and freeze.
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

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2 Responses
  1. Brooke

    So good and directions are easy to follow even with kids interrupting you. I made a few substitutions for what I had on hand and they still turned out great!

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