Name: Peachy Chicken Taquitos
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 Servings
Ingredients: 2 1/2 cups shredded (cooked chicken (1 rotisserie chicken is perfect)); 1 medium sweet yellow onion (halved, and thinly sliced); 1 Tablespoon olive oil; 1 Tablespoon non-dairy butter (or regular butter); 1 teaspoon kosher salt; 1 1/2 cups fresh peaches (peeled, pitted, and chopped); 1 Tablespoon adobo chili sauce (from a can of adobo chilies); 10 Fajita size flour tortillas (medium sized - not tiny, but not huge); 1 teaspoon olive oil (for brushing); 1/2 teaspoon kosher salt; 1 cup full fat coconut milk (for thicker sauce, only use the thick layer on top); 2 Tablespoons adobo chili sauce

This post may contain affiliate links. For more information, please visit my disclosure page.

Jump to Recipe Print Recipe

Hello everyone, 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 just have to make these recipes myself! This week I am finally doing something about it, starting with these Peachy Chicken Taquitos with Adobo Cream Dipping Sauce.….Holy Yum!

I saw the original recipe over at Sugar Dish Me. OMG….Heather has some truly drool worthy recipes over there! 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 jalapenos, 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 went with 10 fajita sized instead of 14 smaller ones.

How to make Peachy 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.

Shred your cooked chicken, and chop your peaches, and 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.

Add the chicken and peaches to the onions.

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

Spoon 3 – 4 Tablespoons of mixture onto a tortilla.

Roll up and place in the prepared baking dish.

Brush the tops with 1 teaspoon of olive oil and sprinkle with kosher salt. Bake for 25 minutes, or until crisp and golden.

To make the Adobo Cream Sauce:

Whisk together the coconut cream and adobo 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 first time that I made them, I poured the sauce over the top when I served them…..

but then you have to eat them with a fork. I prefer using my fingers and dipping…..that’s just how I roll! We have made these twice already, and we all loved them…as in the kids were fighting over the leftovers…they are that good!

More delicious Mexican recipes:

Fish Tacos

Instant Pot Red Chile Pork Tamales

Creamy Seafood Enchiladas

Simple Chicken Enchiladas

Shredded Beef Chimichanga

Chicken Enchiladas

Enjoy!!