Baked chicken taquitos with either fresh or frozen peaches are both sweet and savory. Just 15 minutes of prep and then they get crispy in the oven. Add a chipotle yogurt dip to spice things up a bit. A quick, easy and delicious weeknight dinner, Tex-Mex style.
Add Peaches to Tex-Mex Night
If your looking for a quick weeknight dinner, add baked chicken taquitos with peaches to your list. You can use fresh or frozen peaches and enjoy them all year long.
Why you’ll love it
- Tex-Mex flavors without much effort
- You can prepare the filling ahead and serve this recipe at a moment’s notice
- This isn’t a messy meal, you can even eat them with your hands
- You can make this dish as spicy as you like
- Using rotisserie chicken makes it a no brainer for a weeknight dinner
- You can never go wrong when peaches are part of the recipe!
A friend and I always try to get together at or around Christmas with our families and cook a themed dinner. Last year it was Italian and this year we decided to try Tex-Mex. Baked taquitos were a big hit, easily customizable and I could prep them ahead of time. Not as creamy as my chicken enchiladas but filled with lots of flavor.
I had experimented with this baked chicken taquito recipe when fresh peaches were abundant and wanted to try it out again using frozen peaches to see if it would be good enough for our dinner. They turned out just as good and even my picky eaters loved them. I also served it with some peach and tomato salsa.
What you’ll need
These are the main ingredients you’ll need to make ambrosia. Make sure to check the Recipe Card for the full list of ingredients.
- Shredded Chicken breasts – to make this recipe super easy, I recommend using a rotisserie chicken and just shredding both breasts.
Pro tip: While rotisserie chicken is convenient, it’s super simple to roast chicken breasts and it only takes 30 minutes. You can roast a batch and freeze for later.
- Peaches – this recipe works best with fresh peaches but you can use frozen.
- Vidalia onion – this is a mild onion that pairs nicely with the peaches without overpowering them.
- Sriracha sauce – this sauce offers both spice and flavor. It can be reduced or omitted if you don’t like a lot of heat.
- Greek yogurt – a cool balance to the spicy sauce, you could use sour cream instead.
- Chipotle chile peppers in adobo sauce – the smoky flavor from these dried jalapeños rehydrated in a sweet and tangy tomato based sauce adds depth of flavor to the yogurt and to the overall dish. The majority of the spice comes from this seasoning.
- Sharp white cheddar cheese – the sharp cheddar will help give a little more flavor to the dish and also helps tame the spice in the sauce. For you non-cheese lovers, you can easily leave it out.
- Flour tortillas – flour tortillas are easy to use. If you prefer the traditional corn tortillas, make sure to warm them up so they are pliable and easy to roll.
Dinner Couldn’t Be Easier
You don’t really need a recipe for this quick and easy meal. To make it even easier, you can make the filling in advance so all you have to do is assemble and bake. Here are the simple steps:
Step 1: Shred and chop
Step 2: Roll & bake
Place your chicken and peach mixture into a tortilla and form into rolls.
Step 3: Add some heat
There’s magic in chipotle powder, but be aware, it adds some heat!
Step 4: Make a dip
Mix some chipotle peppers with yogurt for an amazing sauce.
This taquito recipe uses a little cheese but it’s not overwhelming and you can even leave it out. The outside is slightly crunchy and salty. What’s nice is that it isn’t messy. You can eat one with your fingers without any drippy runny sauce oozing out.
For my Tex-Mex dinner I just made the filling in advance and assembled them just before everyone arrived, leaving more time to enjoy margaritas.
The peaches and mild onions combine for the perfect sweet and savory combination. I added sriracha to the chicken mixture to give it a kick, but the real heat comes form the yogurt chipotle topping. If you really likes things spicy, add some jalapeños to the mixture.
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Baked Chicken Taquitos with Peaches
Ingredients
- 2 chicken breasts from rotisserie chicken shredded
- 1 medium vidalia onion halved and thinly sliced
- 1 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1½ cups fresh peaches peeled and chopped
- 1-2 tablespoon sriracha sauce
- 1 ½ cup sharp white cheddar cheese shredded
- 10 6 inch flour tortillas
- 1 teaspoon olive oil for brushing
- ½ teaspoon salt for sprinkling
- 1 cup greek yogurt
- 1-2 chipotle chile peppers in adobo sauce finely chopped
Instructions
- Preheat the oven to 375º. Spray a large glass baking dish with cooking spray.
- Heat oil and butter in a large skillet. Add onions and salt and cook over medium heat for about 5 minutes until softened.
- Shred the chicken and add it to the onions. Add the peaches and srirachi. Cook for about 5 minutes, until the peaches soften, stirring occasionally. Remove from the heat and stir in cheese. Add salt and pepper to taste.
- Spoon 3-4 tablespoons of mixture into each tortilla and roll up and place in prepared pan. Spray the tops with olive oil cooking spray, or brush with olive oil and sprinkle with salt and chipotle pepper or hot paprika. Bake for 25 minutes until the tops are crisp and golden.
- While cooking, mix yogurt and peppers. Serve with the taquitos.
Barbara’s Tips + Notes
- Try sprinkling some ground chipotle powder on the taquitos before baking or add some jalapeños to the chicken mixture.
- To keep the tortillas together, you can use an egg wash on the outer edge.
- This is easiest with rotisserie chicken but you can roast chicken breasts in no time.
- If you want to make some of them spicier than others, add more peppers in the sauce.
- You can use fresh or frozen peaches.
Nutrition
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