Preheat oven to 425°F.
Heat 1 tbsp olive oil in large skillet over medium high heat. When heated, add in diced onion and cook for several minutes.
Add ground meat to skillet and cook until browned. (If using precooked, pulled meat, just heat through.)
Decrease heat to a simmer. To meat mixture, stir in 2 tbsp taco seasoning and chipotle pepper. Mix in enchilada sauce and 1/4 cup water and simmer until thickened. Add sour cream if using.
While the taquito filling is simmering, warm the corn tortillas in the microwave or over open flame on gas stovetop. If using microwave, heat for 30 seconds. For gas stovetop, heat for about 30 seconds or until lightly browned.
Rub a small amount of olive oil on both sides of warmed tortilla. Spoon on about 2 tablespoons of meat filling into the middle of the tortilla and sprinkle on shredded cheese. Roll the tortilla and place on foil lined baking sheet with tortilla seam side down to prevent taqtuito from unrolling.
Place filled baking sheet into the oven and cook for 10 minutes. After 10 minutes, flip the taquitos and cook for an additional 5-10 minutes until crispy and nicely browned.
Serve warm with salsa, guacamole, sour cream or with my Cowboy Caviar, Clump Dip or Mexican Street Corn sides.
