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closeup of a pile of chicken taquitos topped with salsa

Baked Chipotle Chicken Taquitos

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  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 60 minutes
  • Yield: 30 taquitos
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


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.