Crispy Sweet Potato Chicken Taquitos

These Crispy Sweet Potato and Chicken Taquitos are a must make! They’re gluten-free, ready in 15 minutes and make for a delicious and easy dinner recipe.

I love love Mexican food. As do my children and my husband, so needless to say we make a lot of variations in our home. I first made these taquitos for my kids but my husband and I loved them so much we ended up eating the whole batch.

They come together so quickly and are a great way to use up leftover chicken and baked sweet potato you have on hand. Plus you can really use any addition add-in’s you want too. 

You’d never know that these aren’t actually fried either. They still have that crunch sound when you take a bite yet they are crisped over a skillet instead. You can even make these in the oven too if you want to as well.

I don’t really do fried foods in our house since we don’t have a frier but I can promise you you will love the crispiness of these skillet taquitos.

The filling is simple, tasty and you will have this meal on the table in just 15 minutes too.

I cannot wait to hear what you think of these – I hope you love them as much as we do. Let me know if you make them too.

What ingredients you need to make sweet potato chicken taquitos:

• Corn tortillas – I have not yet tried flour tortillas for this but should work if sizing is similar
• Olive oil or avocado oil – really either oil works here
• Mashed sweet potato – cooked potato for these, not raw
• Garlic powder, smoked paprika and chili powder
• Cooked chicken – you can either buy rotisserie chicken and shred or make some chicken
• Shredded cheddar cheese or Mexican-blend cheese
• Any other mix-in’s or toppings: guacamole, salsa, sour cream, cilantro

How to make sweet potato and chicken taquitos:

1. Combine the mashed sweet potatoes and spices in a bowl and set aside
2. Have all the mix-in’s out and ready to start making taquitos
3. Warm the tortillas in a damp towel in microwave or oven at 300 degrees F (oven for 10 minutes or microwave for 30 seconds)
4. Warm oil over large skillet then place tortilla in front of you and scoop 2 tablespoons sweet potato onto the tortilla followed by chicken and cheese
5. Roll the edge closest to you over the filling and tuck the edge tightly under (add a little piece of cheese or sweet potato so it seals)
6. Continue to roll for remaining taquitos then crisp over the skillet  for about 5 minutes then roll over and crisp again
7. Enjoy with desired toppings while warm!

FAQs + tips on making sweet potato and chicken taquitos:

1. What other mix-in’s can you use? If you don’t have chicken, use cooked beef, steak, tofu, any other type of protein you’d like. You can also do dairy-free cheese instead of regular. Add some guacamole, anything you’d like!
2. Don’t skip warming up the tortillas – smaller, store-bought tortillas should be heated in a damp paper towel make it easier to roll. The tortillas can’t be cold then they are too cold and haven’t been warmed up enough.
3. After rolling, place taquitos seam side down onto skillet so they cook and stick on place.
4. These are best enjoyed fresh. Leftovers won’t be as good or crispy from the fridge.
5. To make these freezer-friendly – place the assembled taquitos in foil and wrap well then add into freezer bag and freeze for up to 2 months. Crisp over skillet or in oven when ready to eat! No need to thaw.

 

A few other Mexican-inspired recipes to try:

EASY Sheet Pan Quesadillas

Easy Crispy Baked Tacos (gluten-free)

Copycat Taco Bell Mexican Pizza (gluten-free)

EASY Enchilada Pie Recipe

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