Crispy Chicken Taquitos with Homemade Pumpkin Chipotle Sauce
These crispy baked chicken taquitos are perfect for transitioning into fall recipes! They're stuffed with shredded chicken, salsa verde and served with a smoky pumpkin chipotle sauce. Perfect for weeknight dinners, game day, or meal prep!
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!!