Baked Chicken Avocado Taquitos
Baked chicken avocado taquitos are an easy 30 minute weeknight dinner idea, and a great way to use up a little leftover cooked chicken.
Servings 4
Ingredients
- Olive oil
- 1 avocado
- 4 oz cream cheese, softened
- 1 cup cooked chicken, chopped
- 4 oz can mild chopped green chiles (or about ⅓ cup salsa verde would also work)
- 1 cup shredded cheddar cheese
- Juice of ½ a small lime
- 1 teaspoon minced garlic (about 2 cloves)
- ½ teaspoon cumin
- 1 teaspoon 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.