Spicy Chicken Taquitos

Spicy Chicken Taquitos is a great way to use up leftover chicken and will transform it into a whole new dish. You can serve the taquitos ‘naked’ and allow your guests to top them or make a ‘taquito bar’ with assorted toppings on the side.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

INGREDIENTS of Spicy Chicken Taquitos

    • 1 ½ lb chicken breast
    • 7 oz can chipotle peppers in adobo
    • 1 cup low sodium chicken broth
    • 1 ½ tsp dark chili powder
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • ½ tsp dried oregano
    • ½ tsp granulated garlic
    • ½ tsp kosher salt

TAQUITOS

  • 12 corn tortillas
  • 1 ½ cups shredded Monterey jack cheese
  • Oil

GARNISHES

  • Shredded lettuce
  • Diced Roma tomato
  • Mexican crema or sour cream
  • Fresh Cilantro
  • Cotija Cheese

How to Make Spicy Chicken Taquitos

  1. Combine all the dry spices in a bowl and mix them.
  2. Add chicken broth to slow cooker, then add chicken breasts.
  3. Put half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken. Add the chopped chipotle peppers over the top.
  4. Place lid on the slow cooker for 8 hours.
  5. Once the chicken is finished cooking, remove the two breasts and place them on a cutting board.
  6. Once the chicken is fully shredded, return it to the slow cooker and mix it with all the delicious juices.

ASSEMBLING TAQUITOS

  1. Take a damp paper towel and wrap the stack of corn tortillas and place on a plate and microwave for 1 minute then flip.
  2. The tortillas need to be warm and pliable or they will break when rolling. As you roll the taquitos, close the paper towel each time to keep the others warm.
  3. Lay down a corn tortilla and add two spoons of the shredded chicken followed by shredded cheese on top.
  4. Tightly roll the taquito and secure with a toothpick.
  5. Preheat oven and bake the taquitos, brush each side with oil.
  6. Bake in the oven 15 minutes, flipping halfway through until golden brown. Remove from the oven and remove the toothpicks.
  7. Add the oil in a kadhai and heat the oil.
  8. Place the taquito seam side down and fry then flip and fry the other side until the taquito is golden.
  9. Remove the taquito and place on a paper towel.
  10. You can serve the taquitos ‘naked’ and make a ‘taquito bar’ with assorted toppings.
  11. Drizzle crema put over the taquitos with a spoon, add diced tomatoes, fresh cilantro, crumbled cotija over the top. Dip in the homemade salsa.