Crispy Chicken Taquitos with Homemade Pumpkin Chipotle Dipping Sauce
Crispy chicken taquitos will always take me back to my childhood. These are super easy to make – the filling is just a mix of shredded rotisserie chicken, salsa verde, shredded cheese, a touch of Greek yogurt for a creamy consistency, and a few smoky spices. Paired with a spicy homemade pumpkin chipotle sauce, and you have yourself the perfect meal to start diving into fall flavors!
Why You’ll Love These Chicken Taquitos
- Quick & easy: Rotisserie chicken keeps prep simple.
- Healthier twist: Baked instead of fried + a Greek yogurt base.
- Savory fall flavors: Salsa verde, smoky paprika, and a creamy pumpkin chipotle sauce.
- Meal prep friendly: Make a batch ahead and reheat in the oven or air fryer.
Ingredients You’ll Need
For the Chicken Taquitos
- Avocado oil
- Rotisserie chicken
- Non-fat plain Greek yogurt
- White onion
- Garlic
- Salsa verde
- Shredded cheese
- Corn tortillas
- Smoked paprika
- Chili powder
- Sea salt
Ingredients You’ll Need
For the Pumpkin Chipotle Sauce
- Pumpkin puree
- Chipotle pepper in adobo sauce
- Non-fat plain Greek yogurt
- Chicken broth
- Lime juice
- Maple syrup
- Smoked paprika
- Cinnamon
- Sea salt
How to Make Crispy Chicken Taquitos
Make the filling: preheat your oven to 425°F. In a skillet with avocado oil, sauté the onion until softened (about 3 minutes). Add garlic and cook another minute.
Stir in chicken, salsa verde, yogurt, smoked paprika, chili powder, and a pinch of salt. Remove from heat and fold in the cheese.
Roll the taquitos: warm tortillas (microwave or skillet) so they don’t crack. Add ~2 tablespoons of filling to the edge of each tortilla, then roll tightly into taquitos. Place seam-side down in a lightly oiled baking dish.
Bake until crispy: brush or spray the tops with avocado oil. Bake for 15-20 minutes, until golden and crisp.
Blend the sauce: while the taquitos bake, add all sauce ingredients to a high-speed blender. Blend until smooth and creamy.
Serve & enjoy: plate the taquitos, drizzle or dip in pumpkin chipotle sauce, and finish with a squeeze of lime.
Recipe Tips & Variations
- Cheese Swap: Pepper Jack for extra heat, or mozzarella for melty goodness.
- Make It Spicier: Add a whole chipotle pepper to the sauce.
- Crispier Option: Try baking them on a wire rack or air frying at 400°F for 8–10 minutes. Use less filling for a thinner, crispier taquito.
- Freezer Friendly: Freeze before baking, then bake straight from frozen at 425°F for 25 minutes.
Crispy Chicken Taquitos with Homemade Pumpkin Chipotle Sauce
Ingredients
Chicken Taquitos ~ 7-8
- 2 teaspoon avocado oil
- 2 cups shredded Rotisserie chicken
- 2 tablespoons non-fat plain Greek yogurt
- 1/2 cup chopped white onion
- 2 garlic cloves, minced
- 1/2 cup salsa verde
- 1/2 cup shredded cheese, your favorite kind (cheddar and Monterey work well)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- sea salt, to taste
- corn tortillas
Pumpkin Chipotle Sauce
- 1/3 cup pumpkin puree
- 1/2 chipotle pepper , + 1/2 teaspoon adobo sauce
- 3 tablespoons non-fat plain Green yogurt
- 3 tablespoons chicken broth
- 1 teaspoon lime juice
- 1 teaspoon maple syrup
- 1/4 teaspoon smoked paprika
- small pinch of cinnamon
- sea salt, to taste
Instructions
- Preheat oven to 425 F. In a hot skillet with the avocado oil, sauté the onion until softened, about 3 minutes. Add the garlic and cook for a minute.
- Add the chicken, salsa, spices, yogurt and stir until well combined. Remove from heat, then stir in the cheese.
- Microwave the tortillas or heat them on a hot skillet so they’re pliable. Add about 2 tbsp of the filling to the end of the torilla and tightly roll into taquitos.
- Place the taquitos in an oiled baking dish, then coat the tops with avocado oil (spray works too).
- Place the taquitos in the oven for 15-20 minutes, until crispy!
- Meanwhile, make the sauce by adding all of the ingredients to a high speed blender. Blend until smooth.
- Serve the taquitos with the sauce and a squeeze of lime. Enjoy!!