Baked Chicken Avocado Taquitos

A little leftover chicken provides the inspiration for these easy 30 minute Baked Chicken Avocado Taquitos! Kid-pleasing, and super simple to throw together.

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This has been a busy week, so the other night I punted on dinner with one of those $5 rotisserie chickens from Costco. The best thing about rotisserie chicken from Costco? Yes, that would of course be the leftovers! There are so many things you can make with leftover cooked chicken (and no, it doesn’t have to be Costco rotisserie chicken in particular) — but this week I decided to try scratching up these Baked Chicken Avocado Taquitos. Good choice, if I do say so myself. 😉

Baking these chicken avocado taquitos gets them just crispy enough to set off the creamy chicken-avocado filling — but if you want them crispier? Go ahead and fry them. These taquitos are flavorful without being spicy — but if you want them spicier? Substitute spicy salsa for the mild green chiles, or add in a little chopped jalapeño. This is one of these recipes you can very easily make your own; you can cook up gluten free taquitos by using corn tortillas, or turn them into vegetarian taquitos by substituting black beans for the chicken.

But, let’s just start out today with our basic recipe for Baked Chicken Avocado Taquitos, shall we? This week’s Sunday Scratchups recipe from scratch around grocery sales and affordable ingredients is an easy and affordable weeknight dinner option; just add a few ingredients to your leftover chicken to turn it into something completely new!

Baked Chicken Avocado Taquitos

Ingredients

Olive oil
1 avocado
4 oz cream cheese, softened
1 cup cooked chicken, chopped
4 oz can mild chopped green chiles (or about 1/3 cup salsa verde would also work)
1 cup shredded cheddar cheese
Juice of 1/2 a small lime
1 tsp minced garlic (about 2 cloves)
1/2 tsp cumin
1 tsp chili powder
12 medium flour tortillas
Sea salt

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with olive oil, then brush the oil around to coat the foil. (Or, use cooking spray.)

In a large bowl, mash together cream cheese and avocado until well combined. Then, stir in chicken, chiles, cheese, lime juice, cumin, chili powder, and garlic.

It’s not the prettiest taquito filling, but it makes up for that in flavor!

Add a generous spoonful of the chicken mixture to the center of each tortilla, leaving about an inch of room on each edge as shown above. Roll tortillas up as tightly as possible and place seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on in the ends.)

Brush the tops of your taquitos with olive oil and sprinkle with sea salt, then bake them at 425 degrees for 15-17 minutes or until browned. Serve with sour cream and/or salsa, if desired.

Note: You can also make these with corn tortillas. Because corn tortillas are less pliable, though, you’ll want to warm them first so that you can roll them without cracking.

Wish I had more leftover chicken right about now…

More chicken = more taquitos! Because, alas: These baked chicken avocado taquitos disappeared the day I made them… but I could really use some more for lunch right about now!

Baked chicken avocado taquitos are an easy 30 minute weeknight dinner idea, and a great way to use up a little leftover cooked chicken. (These also taste great with leftover Thanksgiving turkey.)

Baked Chicken Avocado Taquitos, printable recipe

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5 from 4 votes

Baked Chicken Avocado Taquitos

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Baked chicken avocado taquitos are an easy 30 minute weeknight dinner idea, and a great way to use up a little leftover cooked chicken.

Course dinner

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• Olive oil
• 1 avocado
• 4 oz cream cheese, softened
• 1 cup cooked chicken, chopped
• 4 oz can mild chopped green chiles (or about 1/3 cup salsa verde would also work)
• 1 cup shredded cheddar cheese
• Juice of 1/2 a small lime
• 1 tsp minced garlic (about 2 cloves)
• 1/2 tsp cumin
• 1 tsp chili powder
• 12 medium flour tortillas
• Sea salt

Instructions

• Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle it with olive oil, then brush the oil around to coat the foil. (Or, use cooking spray.)
• In a large bowl, mash together cream cheese and avocado until well combined. Then, stir in chicken, chiles, cheese, lime juice, cumin, chili powder, and garlic.
• Add a generous spoonful of the chicken mixture to the center of each tortilla, leaving about an inch of room on each edge. Roll tortillas up as tightly as possible and place seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on in the ends.)
• Brush the tops of your taquitos with olive oil and sprinkle with sea salt, then bake them at 425 degrees for 15-17 minutes or until browned. Serve with sour cream and/or salsa, if desired.

Notes

You can also make these with corn tortillas. Because corn tortillas are less pliable, though, you’ll want to warm them first so that you can roll them without cracking. This is one of these recipes you can very easily make your own; you can cook up gluten free taquitos with that corn tortillas substitution, or turn them into vegetarian taquitos by substituting black beans for the chicken.

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