Name: Baked Peachy Chicken Taquitos
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2.5 cups shredded (cooked chicken (1 rotisserie chicken is perfect)); 1.5 cups sweet yellow onion (medium size - halved, and thinly sliced ); 1 tablespoon olive oil; 1 tablespoon non-dairy butter (or regular butter); 1 teaspoon kosher salt; 1.5 cups fresh peaches (peeled, pitted, and chopped - 2 large or 3 small); 1 tablespoon adobo chili sauce (from a can of adobo chilies); 0.5 teaspoon garlic powder; 0.5 teaspoon cumin; 0.5 teaspoon chili powder; 10 to 12 taco size flour tortillas (or fajita size); 1 teaspoon olive oil (for brushing); 0.5 teaspoon kosher salt; 1 cup full fat coconut milk (for thicker sauce, only use the thick layer on top); 2 tablespoons adobo chili sauce

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Crispy, Baked Peachy Chicken Taquitos are stuffed full of caramelized onions, fresh peaches, shredded chicken, with a creamy adobo chili dipping sauce. An easy and delicious weeknight meal!

Six Baked Chicken Peachy Taquitos stacked on a blue plate with a bowl of creamy adobo and a bowl of salsa on the side.

Recipe Inspiration

I am doing something completely different this week. I am re-making my favorite bloggers recipes into dairy-free versions…..so I can actually eat them! The Latin term “redux” means to revisit or reinvent, so it seemed perfect! I see a photograph on pinterest, or facebook or in the blog post it’s self, and I cannot get the image out of my head!!!

I saw the original recipe over at Sugar Dish Me. OMG!! Heather has some truly drool worthy recipes over there!

Peachy Chicken Taquitos cut in half and stacked on a plate next to a bowl of creamy adobo sauce. — original image

Heather’s taquitos contain cheese, so that’s the first thing to go. Her adobo dipping sauce is made with Greek yogurt, so that had to go as well! I can eat Greek yogurt, Alex cannot. I am not a fan of jalapeños, so I opted to use the abobo sauce from the can of chillies. I only had a choice between fajita or burrito sized tortillas, so I used 10 fajita sized instead of 14 small ones.

Chipotle pepper is a smoked jalapeno, so it adds smokey, spicy flavor to this dish!

Images and recipe updated to include a cheese option on July 14, 2021

A full and one half peach chicken taquitos on a blue plate with a bowl creamy adobo sauce and a blue glass in the background.

How to make Baked Peach Chicken Taquitos:

Preheat oven to 375 degrees. Coat a 9 x 13 in baking dish with cooking spray, or brush with olive oil. Set aside.

Heat oil and butter in a large skillet over medium heat.

Cook the onions for about 15 minutes until they are soft and start to caramelize.

Caramelized onion slices in a large skillet.

Add the shredded chicken and chopped peaches to the onions.

Peaches, chicken, spices, and caramelized onions in a large skillet.

Add the adobo sauce, cumin, garlic powder, and chili powder, stir to combine. Cook for 5 minutes, stirring occasionally.

Shredded chicken and peaches mixed with caramelized onions in a large skillet.

Spoon approximately 3 tablespoons of the mixture down the center of a tortilla.

Peach and chicken filling down the center of a flour tortilla.

If using cheese, sprinkle it over the filling.

Shredded cheese over the peach and chicken filling down the center of a flour tortilla.

Roll up and place seam side down in the prepared baking dish.

Brush the tops with 1 teaspoon of olive oil and sprinkle with kosher salt.

Eleven rolled tortillas lined up in a baking dish.

Bake for 25 minutes, or until crisp and golden.

Looking down on six baked peachy chicken taquitos stacked on a plate with a side of creamy adobo sauce and salsa on the side.

How to make the Adobo Cream Sauce:

Whisk together the coconut cream or Greek yogurt with the adobo chili sauce in a small bowl.

Yogurt and adobo chili sauce in a small bowl.

Check for spiciness and add additional adobo sauce if desired. If you really want some heat, puree the coconut cream in a blender with 3 – 4 peppers! Ay, Caramba!

Serve Peachy Chicken Taquitos with a side of dipping sauce.

The inside of a baked Peachy Chicken Taquito dipped in creamy adobo sauce.

Recipe Notes & Tips:

This recipe made eleven taco sized taquitos using approximately 3 tablespoons of filling. Your final count may vary depending on the amount of filling that you use in each taquito.
You can use the solid coconut cream off the top of a can of full-fat coconut milk or coconut yogurt for dairy-free, or Greek yogurt for lactose-free dipping sauce. You may need some milk to thin the sauce depending on your own tastes.
Fage Greek yogurt is lactose-free, as is any cheese aged over 90 days; such as sharp cheddar. Check the cheese labels in the specialty cheese section at the grocery store.
Vegan cheese shreds are also a good option for dairy-free. We prefer Violife over Daiya, but they both work in this recipe.

Tools used to create this recipe:

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Enjoy!!