This post may contain affiliate links, please see our privacy policy for details.

Switching up taco night with these baked Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema….plus all the toppings. Because extra sauce and extra salsa make everything better. Ground chicken seasoned with smoky chipotle peppers and pantry friendly enchilada sauce is mixed with cheese, rolled up in tortillas, and oven-baked. These taquitos are crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty lime avocado crema sauce, and a mix of your favorite taco toppings. These come together in minutes and are so delicious…the perfect weeknight dinner.

overhead photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Taquito Wednesday anyone? I know it’s not a thing, but maybe we should make it one. Because I’m overly excited to share this easy recipe with you guys. These taquitos are so good, they’re the kind of food you could eat once a week…at least.

I’ve told the story many times before, so I will not repeat it. Most of you know I grew up eating tacos once or twice a week. My brothers and I loved them as kids and still do to this day, but then, who doesn’t love tacos? They’re fun, typically cheesy, served with plenty of sauces and salsas, and all-around delicious. Love me a good taco!

But you know? Sometimes it’s nice to switch things up, do something just a little different. Different like instead of usual tacos, make crispy baked taquitos, which might just be better. It just depends on the filling. But hey, one thing’s for sure…taquito is a pretty fun word to say. Yep, cheesy, but kind of brightens my mood a bit.

Sooo, let’s make some taquitos!

overhead prep photo of Chicken Tinga Taquitos before baking

The idea…

The idea for these Crispy Chicken Tinga Taquitos came from two sources. Source one, very old, very retired HBH blog content from all the way back in October of 2012. Our very first year of HBH! I shared a taquito recipe and it’s crazy to believe that I have not made taquitos since. When I randomly came across the post, I immediately thought how fun it would be to make newly updated taquitos.

PS. if you have an extra minute and want to take a look and see just how horrible our photos (and writing for that matter) were that first year, scroll through this post. Fun to see our growth!

Source two, my eldest brother…of course. Creighton has been inspiring a lot of recipes these days. His love for anything Mexican with double…scratch that…triple the sauce has been helping me come up with some fun recipes lately. Love having so many family members to inspire new recipes. Don’t know what I’d do without them.

overhead photo of Crispy Chicken Tinga Taquitos after baking on baking sheet

Now, onto the details.

Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most, personally I like chicken, but my brothers are all about ground beef.

Brown the meat, add chipotle peppers plus a little red enchilada sauce. The peppers and sauce are KEY. Chicken tinga is made using canned chipotle peppers. They have a smoky, slightly spicy flavor. I love to use them whenever I have the opportunity. The enchilada sauce keeps the meat saucy, flavorful, and prevents the meat from drying out in the oven.

Added bonus? I always have these two ingredients in my pantry!

overhead close up photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

The next step is crucial…

Ok, that’s way too dramatic, but just go with me on this.

Once the meat is browned and seasoned it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You taste the food, not the fried oil.

Here’s the key, you must rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside. Then oven bake, and ten or so minutes later you’ll have crispy taquitos.

overhead photo of Crispy Chicken Tinga Taquitos with 1 taquito broken in half

That salty lime avocado crema? Yep, you need that too.

Sure, sour cream is traditional, but whipped avocado crema is just so much better.  I used fresh cilantro and plenty of lime and stirred in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to dollop onto each cheesy, crunchy taquito.

I like to serve these up alongside sweet pineapple salsa or mango salsa, shredded lettuce, and plenty of fresh limes for squeezing. You can never have too many toppings.

And lastly? I see these taquitos as the perfect reason to make a random Wednesday night spicy margarita. Yep, it’s a good idea.

overhead photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Watch the How To Video:

Looking for other Mexican night recipes? Try these!

(extra) Dirty Horchata

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Lastly, if you make these crispy chicken tinga taquitos with salt lime avocado crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Chicken Tinga Taquitos with Lime Avocado Crema

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 591 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Lime Avocado Crema

Instructions

  • 1. Preheat the oven to 425 degrees F.
    2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
    3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
    4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
    5. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.
View Recipe Comments

overhead horizontal photo of Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

4.32 from 453 votes (341 ratings without comment)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I have made these at least 30 times. Great recipe. They also refrigerate and heat nicely in a toaster oven as a quick snack. Here are the things I’ve learned-
    Homemade red enchilada sauce is very easy to make and tastes so much better.
    Leftover chipotles and their adobo sauce freeze nicely.
    Fresh and good quality corn tortillas are the way to go, and heat them with a damp towel for a solid minute. When I buy the small ones (street taco size) I need 48 of them for this recipe’s filling amount.
    When I roll the tortillas I follow how it looks in the video here. Roll on the pan, seam is down and give a little press to secure. After the first bake if they unravel I either re roll secure with the cheese or just make a few taco folds : )

    Thanks for a great recipe!

    1. Hi Tara,
      Happy Sunday!! I am thrilled to hear that this recipe is always enjoyed, thanks so much for making it so often and sharing these awesome notes! xx

  2. I have so much trouble with corn tortillas staying together! Even after warming and rubbing with oil, when I try to roll them, they just crack 🙁 I mean, they still taste good, but how do I get them to look good? I always seem to have this problem, so I usually just make an enchilada casserole and layer the shells since they look horrible when I try to roll them.

    1. Hi Beth,
      Have you tried different brands of corn tortillas? You might find better luck with another brand. Warming them and the oil are my 2 tips for cracking. Corn tortillas are definitely finicky! xx

  3. Could you make these ahead by precooking then cool down and freeze and just reheat? Obsessed with you and your recipes BTW, absolute legend! (Screw the haters)