Baked chicken taquitos with peaches are both sweet and savory, a great way to feature peaches, fresh or frozen. Don’t forget the yogurt chipotle topping for an interesting kick. A quick, easy and delicious weeknight dinner.
If your looking for a quick weeknight dinner, add this to your list.
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. I had experimented with this baked peach 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 as just as good as I remembered and my picky eaters all loved them.
Why you’ll love it
- Perfect Tex-Mex flavors in a filling dinner recipe
- 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 hand
- You can make this dish as spicy as you like
- Using rotisserie chicken makes it a no brainer for a weeknight dinner
What you’ll need
- Chicken breasts – to make this recipe super easy, I recommend using a rotisserie chicken and just shredding both breasts. Here’s an easy recipe if you want to roast the chicken breasts first.
- Peaches – this recipe works best with fresh peaches but you can use frozen.
- Vidalia onion – this mild onion is perfect for the recipe and won’t overpower the flavor. If you only have a white onion on hand, it will be a good substitute.
- 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 healthy option to make a simple sauce that elevates the taquitos to ay caramba! status.
- 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 cheddar will help give a complex flavor to the dish but also helps tame the spice in the sauce and give it a nice gooey bite.
- 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.
- Pantry staples – vegetable oil, butter, salt and olive oil.
How to make baked chicken taquitos
You don’t need a recipe for this quick and easy meal and you can make the filling in advance so all you have to do is assemble and bake. Here are the simple steps:
Step 1: Sauté some onions in a skillet. Add rotisserie chicken, peaches and sriracha and cook in the skillet for about 5 minutes. Add some cheese.
Step 2: Place your chicken peach mixture into a tortilla and form into rolls.
Step 3: Brush with olive oil, salt and bake. I sprinkled some ground chipotle powder on top, but that’s optional.
Step 4: Mix some chipotle peppers with yogurt for an amazing sauce.
This taquito recipe uses a little cheese but it’s not overwhelming and you could 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.
Can you use frozen peaches in Baked Peach Taquitos
The first time I made these I had fresh peaches. However, in the middle of winter, frozen peaches work just fine. 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.
What to serve along with taquitos
- This custardy cornbread corn pudding fits perfectly alongside taquitos as a delicious comfort food side dish.
- You won’t be able to turn down a refreshing frozen mango margarita from Cup Of Zest! This sweet slushy cocktail will compliment your Tex-mex meal.
- Star anise and serrano peppers will help give you a wow factor in this spicy fruit salad recipe and be the perfect light side dish!
What is a taquito
These aren’t actually taquitos because a taquito is a corn tortilla stuffed with meat and cheese and then fried. These are first of all baked, not fried, and second, I used flour tortillas instead of corn so it’s really a flauta, but we just call them baked taquitos.
FAQs and tips
The literal translation is “little taco” and is a simplified version of a taco with its’ main protein wrapped up and fried inside the tortilla and additional accompaniments served over or dipped into the taquito.
Taquitos made in restaurants are deep fried and can be full of calories. Baked taquitos have fewer calories.
If you place wet paper towels around a small stack of corn tortillas, you can microwave them until they are soft and pliable, about a minute.
Taquitos are rolled up tightly into a tortilla and the trick is to keep them together so they keep the filling inside. You can use the toothpick method to hold it together or you can whisk an egg and essentially glue the tortilla to itself.
Recipes to make with peaches
More Tex-Mex recipes
- Breakfast Burritos
- Jalapeños Chicken Poppers
- Taco Spaghetti
- Slow Cooker Carnitas
- Tequila Grilled Chicken
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Chicken Taquitos Recipe
- 2 chicken breasts recommend using a 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 srirachi sauce
- 1 cup sharp white cheddar cheese shredded
- 9 6 inch flour tortillas
- 1 teaspoon olive oil for brushing
- ½ teaspoon salt for sprinkling
- 1 cup greek yogurt
- 3-4 chipotle chile peppers in adobo sauce
- Preheat the oven to 375º. Spray a large glass baking dish with cooking spray.
- Heat oil and butter in large skillet. Toss with onions and salt and cook over medium heat for 15 minutes until they are soft, translucent, and start to caramelize.
- Shred the chicken and add it to the onions. Add the peaches and srirachi or jalapeño pepper. Cook for about 5 minutes, stirring occasionally. Remove from the heat and stir in cheese. Season to taste.
- Spoon 3-4 tablespoons of mixture into each tortilla and roll up and place in prepared pan. Brush the tops with olive oil and sprinkle with salt. Bake for 25 minutes until the tops are crisp and golden.
- While cooking, mix yogurt and peppers in food processor or blender and blend until smooth. Serve with the taquitos.
Barbara’s Tips + Notes
- Try sprinkling some ground chipotle 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 your own 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.