A plate of taquitos toped with cheese and guacamole

Baked Chipotle Chicken Taquitos

  • Author: Beyond Frosting
  • Prep Time: 30 min
  • Cook Time: 18 min
  • Total Time: 48 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.


  • 1 pound thin sliced chicken breast, seasoned
  • 1 chipotle pepper
  • 2 tablespoons adobo sauce
  • Juice of 1 large lime,
  • 1 can (16oz) refried beans (black or pinto)
  • ½ cups finely shredded Mexican blend cheese
  • 1 recipe Tomatillo Avocado Salsa
  • 30 corn tortillas (56 inches in diameter)
  • Cooking spray


  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.
  6. To assemble the taquitos, preheat the oven to 425°F. Wrap 6 tortillas at a time in a damp paper towel. Microwave for 45 seconds.
  7. Take one tortilla and assemble the filling in the middle of the tortilla. One spoonful of refried beans, about 1 teaspoons of tomatillo salsa, a pinch of cheese and shredded chicken.
  8. 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.
  9. Bake at 425°F for for 10-12 minutes. Rotate the taquitos so the seam side is up and bake for an addition 5 minutes.


  • Serve with Guacamole, sour cream or salsa
  • Our preferred tortilla brand to use is Guerrero brand
  • Consider using rotisserie chicken to cut down on the prep time
  • Recipe adapted from Trish at Mom on Timeout
  • Save leftover chipotle and adobo sauce. Place 2 chipotles about 1 tablespoons of sauce in a Ziploc bag. Seal and freeze.
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