Baked Chipotle Chicken Taquitos
These taquitos are stuffed with creamy pepper jack cheese, sharp cheddar cheese, grilled shredded chicken and chipotle peppers!
Foto: Half Baked HarvestIngredients
- 6 oz reduced-fat cream cheese (softened)
- 2/3 cup Greek yogurt (0% fat is fine)
- 2 cloves garlic (minced)
- 2 teaspoons chipotle pepper adobo sauce
- salt + pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 medium onion (diced)
- 2 cloves garlic (minced)
- 2 chicken breasts (grilled and shredded)
- 1 1/2 cups cheddar cheese (shredded)
- 1 cup Monterrey jack, or pepper jack cheese (shredded)
- 18 -20 corn or flour tortillas
- guacamole (for serving (optional))
- Greek yogurt (for serving (optional))
Steps
Preheat oven to 425 degrees.
In a small skillet saute the onion and garlic until soft and fragrant. Take off heat and set aside.
Mix together the cream cheese, greek yogurt, chipotle peppers, adobo sauce, chili powder, cumin, onion, and garlic until combined (a mixer makes this easier but can be done by hand).
Fold in the chicken and shredded cheese until well coated.
Work with 3 tortillas at a time, microwave for 15-20 seconds on a plate before filling and rolling.
Spoon 2-3 Tbsp of filling into a line across the lower 1/3 each tortilla.
Working quickly roll each tortilla up tightly and place seam-side down on the pan. Do not over fill the tortillas or they will rip.
Either brush the taquitos with olive oil or use olive oil spray.
Bake 15-20 minutes, until crispy.
Serve with ranch dressing, guacamole, and sour cream if desired.
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