Go Back
+ servings
baked taquitos dipped in tomato chipotle salsa
Print Recipe
5 from 1 vote

Baked Taquitos Dipped In Tomato-Chipotle Salsa

Hard to beat warm, crispy taquitos dipped in a fresh homemade salsa!
Servings: 3
Calories: 556kcal
Author: Mexican Please


  • 2 chicken breasts (or 3 cups rotisserie chicken)
  • 2 tablespoons creme fraiche (or Mexican crema, sour cream, cream cheese)
  • 1 white onion
  • 12-15 corn tortilllas (flour tortillas OK too)
  • cheese (Cotija, Feta, Jack or Mozzarella)
  • olive oil (or lard)
  • cilantro for garnish (optional)

For the Tomato-Chipotle salsa:

  • 2 tomatoes (or 3 plum tomatoes)
  • 1/2 white onion
  • 1 clove garlic
  • 1 chipotle in adobo

For the Basis Guac:

  • 1 avocado
  • 1 lime
  • 2 tablespoons finely chopped onion
  • salt


  • Cover the chicken breasts with cold water. Season the water with salt and pepper. Add onion and cilantro.
  • Bring to a boil and let simmer until center is no longer pink
  • Roast the tomatoes at 400F for 20-30 minutes
  • Combine with 1/2 white onion, 1 clove garlic and 1/2 chipotle in adobo
  • Pulse blend and taste for heat, add more chipotle for more heat
  • Shred the chicken with two forks
  • Combine the chicken in a mixing bowl with 2 tablespoons chopped onion, salt, pepper, 2 tablespoons creme fraiche, 2 tablespoons cheese, and 3-4 spoonfuls of the Tomato-Chipotle salsa
  • Mix well
  • Heat up tortillas
  • Add a heaping spoonful of the chicken mixture to each tortilla
  • Roll tight and secure with a toothpick or skewer
  • Brush with olive oil or lard
  • Bake at 400F for 20-30 minutes
  • For the Basic Guac: crush 2 tablespoons of finely chopped onion using the back of a fork
  • Add onion to a bowl along with juice of half a lime, 1 avocado, and plenty of salt to taste
  • Coat the taquitos with Basic Guac and sprinkle with a final layer of cheese and cilantro
  • Serve with the Tomato-Chipotle salsa


Calories: 556kcal