Crispy Chicken Tinga Taquitos
I LOVE a good Taco Tuesday, but can we all agree that Taquito Tuesday is a fun twist on everyone’s favorite weeknight meal? These Crispy Chicken Tinga Taquitos are sure to impress if you’re trying to branch out without deviating too far from the weeknight tradition we have all come to love. Shredded chicken is smothered in a smoky tomato-chipotle sauce, then wrapped in warm tortillas and baked or air-fried to a perfect crisp. Pair it with a cold beer (if you’re 21+), and you’re set up for a festive night.
Taquitos were always a weeknight ‘quick and easy’ sort of meal for me growing up. They usually came in a store-bought box that I had to dig out of the deepest darkest recesses of the freezer. They were the sort of thing I’d make when I was 11 years old, babysitting my sisters late into the night and didn’t feel like cooking. We’d pop on a movie, throw on our baggiest pajamas, and properly prepare ourselves for a good old-fashioned sleepover-style movie night. We’d binge on an ungodly amount of taquitos and stay up late watching the best of the best: Jumanji. I STILL love that movie, it’s reminiscent of my sisters and the incomparable Robin Williams. This world will never quite be the same without him; that man was magic.
When I’m feeling nostalgic for Mr. Williams’s whimsical nature or missing my stinky little sisters, I pop on Jumanji and make taquitos. Now that I’m an adult, I’ve upgraded to homemade chicken taquitos, but sometimes I still dream of the simple frozen ones. Why? Honestly, they are delicious in their own right.
Taquitos are perfectly versatile: you can turn up the heat with a little extra spice or simplify them for a more delicate palate. If you want to go above and beyond, I highly suggest adorning your taquitos with homemade avocado crema, cotija cheese, finely shredded cabbage or lettuce, and your favorite homemade salsa or my favorite store-bought Trader Joe’s Dragon Sauce if you want something quick. You’ll be left with a vibrant, crunchy, binge-worthy food made for weekday warriors and sleepover champions alike!
A LITTLE ABOUT THE INGREDIENTS…
- Shredded Cooked Chicken: The star ingredient, shredded chicken provides a hearty base for these taquitos. It’s juicy and absorbs the flavors of the chipotle tomato sauce beautifully.
- Chipotle Peppers in Adobo Sauce: These peppers add a smoky heat and depth to the dish, complementing the sweetness of the tomatoes and balancing the spices like cumin and paprika.
- Fire-Roasted Tomatoes: Canned crushed tomatoes that are fire-roasted contribute a rich, slightly charred flavor that enhances the overall smokiness of the dish.
- Cumin and Paprika: Essential spices that give the chicken tinga its characteristic flavor profile. Cumin adds earthiness while paprika contributes a subtle sweetness and smokiness.
- Corn Tortillas: Used to wrap the chicken filling, corn tortillas become crispy when baked, providing a satisfying texture contrast to the tender chicken inside.
- Avocado Crema: A creamy topping made with avocado, lime juice, and sour cream (or Greek yogurt), adding freshness and richness to the taquitos.
How to Make this Crispy Chicken Tinga Taquito Recipe Gluten-Free
They already are, enjoy!! 🙂
Storing & Freezing the Crispy Chicken Tinga Taquitos
Storage: Once cooked, let the taquitos cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Freezing: If you want to freeze them, arrange the unbaked taquitos on a baking sheet until frozen solid, then transfer them to a freezer bag or container. They can be frozen for up to 1 month. Bake from frozen at a slightly lower temperature, adding a few extra minutes to ensure they heat through.
Details & Considerations
If your tortillas tear, they either weren’t microwaved long enough to make them properly malleable or they are overstuffed.
If chipotle is spicy for you, remove as many peppers as you see fit to accommodate. I do not find these spicy but I have a decent tolerance for heat. If you need to, play it safe!
These are also phenomenal cooked in the air fryer if you have one available to you. Spray the bottom with nonstick cook spray, pop as many as you can fit comfortably inside the air fryer, and heat to 375 degrees for about 10-15 minutes, flipping halfway through or until golden brown on the edges. Then enjoy!
More Recipes You May Love
Finally, if you find that you love this Crispy Chicken Tinga Taquito recipe, try these other recipes next:
Crispy Chicken Tinga Taquitos
Ingredients
- 1 tbsp olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic
- 2-3 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp paprika
- ¾ cup canned crushed fire-roasted tomatoes
- ¼ cup chicken stock
- ½ tsp sea salt
- 5 cups shredded cooked chicken
For Serving
- 10 6-inch corn tortillas
- avocado crema
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
- shredded lettuce
Instructions
- In a medium saucepan, heat olive oil over medium heat.
- Add onion and cook for about 5 minutes or until the onion begins to soften and turn translucent.
- Add tomatoes, chipotle chilies, paprika, oregano, and cumin. Simmer for 5-6 minutes. Add garlic, simmer for an additional 1-2 minutes.
- Return the sauce to the pan and toss it with shredded chicken.
- Check for seasoning and add salt as needed.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwave them until they're pliable. (about 20-30 seconds)
- On a baking sheet, brush olive oil on a corn tortilla and fill the corn tortilla with the chicken and sauce mixture. Add a sprinkle of cheese ad roll up. Place the taquitos seam-side down or, if you prefer, put a toothpick through them to keep them locked in place.
- Transfer to the oven and bake 8-10 minutes or until the cheese is melted and the tortillas are crispy.
- Pull them out of the oven and allow them to cool for a few minutes.
- Top them off with Mexican cotija cheese, cilantro, lettuce and even avocado crema! A sprinkle of lime juice adds a fresh flavor.
Nutrition
Leave a Reply