Homemade Chicken Chipotle Taquitos

If taquitos don’t remind you of being a child and/or being drunk in college and needing a late night snack… then I’m not sure what will!

Taquitos were always my go-to snack. They are crunchy, easy to eat at any time of the day, and just plain delicious. Living in Austin, TX, we eat Tex-Mex at least 6 times a week. I will never ever get tired of a taco as there are so many variations and ways to enjoy eating the “same” meal multiple times a week. Now I’m sad just thinking about all of the amazing Tex Mex restaurants in town that are closed due to this global pandemic we are all going through. I NEED CHIPS AND QUESO STAT!!!!

Luckily, I do know a thing or two about cooking and I especially know a thing about cooking Tex Mex meals. My chicken taquitos will bring you back to your childhood but you’ll also experience a completely different taste as I’m amping up this recipe with spicy chipotles alongside a mild & creamy avocado crema to balance out all of the flavors. You will absolutely LOVE this recipe. I highly recommend preparing a batch so you can freeze some of the taquitos for later consumption. You know there will be another time in the future when you need a quick & delicious (or drunken) late night snack….

I hope you give this recipe a try. Stay safe and keep cooking!!



Chicken Chipotle Taquitos with Avocado Crema

The perfect snack for ANY time of the day.
Prep Time 30 mins
Cook Time 15 mins
Course Snack
Cuisine Tex Mex


  • Baking Sheet
  • Spatula


  • 1 lb ground chicken
  • 1 small yellow onion small dice
  • 1 small yellow or red bell pepper small dice
  • 1 4.5 oz can diced green chili peppers
  • 2 Tbsp chipotle pepper chopped
  • 1 bunch cilantro chopped
  • 2 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 tsp oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup chicken stock
  • 12 corn tortillas
  • Avocado or Canola oil
  • 2 cups Mexican blend cheese
  • 1 cup sour cream
  • 1 avocado
  • 1/3 cup pickled jalapeno peppers
  • 2 limes juiced


  • Begin by preheating the oven to 425 degrees F.
  • In a large saute pan, heat 2 Tbsp avocado oil over medium high heat.
  • Add the ground chicken and cook completely.
  • Add the onion, bell pepper, green chilis and chipotle peppers.
  • Season the chicken & veggie mix with cumin, chili pepper, salt and pepper.
  • Add the chicken stock and reduce until thickened, about 8-10 minutes.
  • Remove the chicken & veggie mixture from the heat. Add chopped cilantro and set aside.
  • Heat the corn tortillas in the microwave for 20-25 seconds so they are pliable for rolling.
  • Drizzle 1/2 tsp onto one side of the corn tortilla. Flip over and add 1-2 Tbsp chicken & veggie mixture onto the non-oiled side. Sprinkle with Mexican cheese and roll into a taquito. Place seam-side down on a baking sheet.
  • Repeat with remaining tortillas.
  • Bake the taquitos in the pre-heated oven for 8-10 minutes. Flip the tortillas over and bake seam-side up for an additional 5 minutes.
  • While the tortillas are baking, combine the sour cream, lime juice, avocado, pickled jalapeños, cilantro and sprinkle of salt & pepper to a food processor. Blend until smooth.
  • Plate up the taquitos and drizzle with the avocado crema! YUM!


If you don't like any heat, simply omit the chipotle peppers. The pickled jalapeños add a nice tang to the avocado crema but if you aren't a fan, simply omit those as well and substitute with 1/2 of another avocado.  
If you can't find ground chicken, ground beef or turkey works fine too! 
If you are vegetarian, simply omit the chicken and replace with mushrooms for more of a heartier filling. 

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