Baked Peachy Chicken Taquitos
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crispy little baked flour tortillas stuffed with shredded chicken, caramelized onions, fresh peaches, a little jalapeno, and sharp white cheddar cheese. Served with a cool, cream, and spicy chipotle dipping sauce. For faster prep, use leftover chicken (shaves off 20-25 minutes!) Cook time shown includes all stovetop prep and 25 minutes in the oven.
  • 1 pound boneless skinless chicken (see note)
  • 1 medium Vidalia onion, halved and thinly sliced
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • 1½ cups fresh peaches, pitted, peeled, and chopped
  • 1 jalapeno pepper, finely minced
  • 1 cup shredded sharp white cheddar cheese (I always use Cabot!)
  • 14 small flour tortillas
  • 1 teaspoon olive oil (for brushing)
  • ½ teaspoon kosher salt for sprinkling
  • 1 cup plain Greek yogurt
  • 3-4 chipotle peppers in adobo sauce
  1. Place the chicken in a medium saucepan and cover it with water. Bring it to a boil and then reduce the heat to a simmer. Use a fork to lift it away from the bottom of the pan so it doesn't stick and cook the chicken for about 15-20 minutes (until it's DONE). Remove the chicken to a cutting board to cool.
  2. Pre-heat the oven to 375. Spray a 9 X 13 casserole dish with cooking spray (or lightly brush with oil).
  3. Pour out the liquid that was in the saucepan you used to cook the chicken. Toss the sliced onions, oil, butter, and 1 teaspoon of kosher salt in the pan. Cook the onions over medium heat for about 15 minutes until they are soft, translucent, and start to caramelize.
  4. Shred the chicken and add it to the onions. Add the peaches and jalapeno pepper.
  5. Cook the mixture for about 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.
  6. Spoon a little of the mixture into each tortilla (2-3 tablespoons) and roll them up.
  7. Line the rolled up filled tortillas in the prepared pan. Brush the tops with the 1 teaspoon of olive oil, sprinkle with the ½ teaspoon kosher salt, and bake for about 25 minutes. The tops will be crisp and golden.
  8. While the taquitos bake, place the Greek yogurt and chipotle peppers in the blender and blend until smooth.
  9. Serve the sauce with the warm Peachy Chicken Taquitos.
You can use 2 cups of shredded cooked chicken in place of the 1 pound of boneless skinless chicken. Just skip over the 1st step. These are a great way to use up leftover chicken!
Recipe by Sugar Dish Me at