Creamy Raspberry Chipotle BBQ Chicken Taquitos are a flavor explosion for your mouth. A little bit creamy and sweet with a touch of heat!
Original post March 2015. Photos and content updated August 2020 for improved reader experience.
It’s been a hot minute since I had a Taco Tuesday post. Honestly, it’s been a hot minute since we’ve really had a Taco Tuesday at our house. Unbelievable, I know. And yes, I know taquitos are not tacos. But they’re a close cousin. And we love them just as much.
And these taquitos were so good that I had to share them again, with some much-improved photos. Now you can clearly see all the creamy, cheesy, bbq chicken taquito deliciousness. And don’t forget the raspberry chipotle component. Because that touch of sweet heat is really kinda what makes them.
If you love taquitos – and let’s be honest, who doesn’t?!? Then you definitely need to make these kicked up BBQ Chicken Taquitos. They are a crowd-pleaser that even your littlest munchkin will love!
What ingredients do you need to make Creamy Raspberry Chipotle BBQ Chicken Taquitos?
Boneless, skinless chicken breasts
Sweet BBQ sauce
Roasted raspberry chipotle sauce
Cream cheese
Garlic powder
Onion powder
Smoked paprika
Salt
Pepper
Monterey Jack cheese
Tortillas
One of the best things about this recipe is that you make the chicken in the slow cooker – let it simmer in all those delicious sauces alllll daayyyy looonnnng, then shred it and roll it up in tortillas with shredded cheese and bake!
How do you make Creamy Raspberry Chipotle BBQ Chicken Taquitos?
Full Printable Recipe Below!
1.) Trim the chicken of any fat, and place in the crock pot.
2.) In a blender or food processor, combine the bbq sauce, roasted raspberry chipotle sauce, cream cheese, garlic and onion powders, paprika, salt and pepper. Blend until smooth and then pour over the top of the chicken in the crock pot. Cook on high 3-4 hours or low for 6-8 hours.
3.) When done, shred the chicken with two forks, or remove to a stand mixer and shred with the paddle attachment. Stir it with remaining sauce in the crock pot and allow to cook for an additional 10-15 minutes.
4.) Preheat oven to 425 degrees F and line a baking sheet with foil. Spray with cooking spray and set aside.
5.) Add approximately 1/4 cup chicken filling to the top 1/3 of each tortilla (the side closest to you) and sprinkle some cheese on top. Roll the tortilla tightly, starting with the end closest to you, and place seam side down on prepared baking sheet. You can give them a little spritz of cooking spray to help them brown, if you like.
6.) Bake 10-15 minutes or until tortillas begin to brown and get slightly crisp. You can cook longer or turn your broiler on if you like them more crispy.
Looking for more great taquito recipes? I know you are! Try my Buffalo Shrimp Taquitos and Creamy Raspberry Chipotle BBQ Pulled Pork Taquitos!
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Creamy Raspberry Chipotle BBQ Chicken Taquitos
Ingredients
- 2 1/2 pounds chicken breasts, boneless and skinless
- 1 cup sweet BBQ Sauce
- 1/2 cup Roasted Raspberry Chipotle Sauce
- 8 oz cream cheese, softened
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2-2 cups shredded Monterey Jack cheese, or more to taste
- 14-16 tortillas
Instructions
- Trim the chicken of any fat, and place in the crock pot.
- In a blender or food processor, combine the bbq sauce, roasted raspberry chipotle sauce, cream cheese, garlic and onion powders, paprika, salt and pepper. Blend until smooth and then pour over the top of the chicken in the crock pot. Cook on high 3-4 hours or low for 6-8 hours.
- When done, shred the chicken with two forks, or remove to a stand mixer and shred with the paddle attachment. Stir it with remaining sauce in the crock pot and allow to cook for an additional 10-15 minutes.
- Preheat oven to 425 degrees F and line a baking sheet with foil. Spray with cooking spray and set aside.
- Add approximately 1/4 cup chicken filling to the top 1/3 of each tortilla (the side closest to you) and sprinkle some cheese on top. Roll the tortilla tightly, starting with the end closest to you, and place seam side down on prepared baking sheet. You can give them a little spritz of cooking spray to help them brown, if you like.
- Bake 10-15 minutes or until tortillas begin to brown and get slightly crisp. You can cook longer or turn your broiler on if you like them more crispy.
Nutrition
Source: Carlsbad Cravings
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