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Crispy Baked Chicken Taquitos Recipe with Creamy Avocado Sauce

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A quick and easy recipe for crispy baked chicken taquitos paired with a smooth, creamy avocado sauce. Perfect for casual gatherings and a crowd-pleaser with bold flavors and satisfying crunch.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1/2 cup shredded cheddar cheese (sharp or mild)
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 12 small corn tortillas
  • Cooking spray or a light brush of olive oil
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt (dairy-free yogurt for vegan option)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: chopped fresh cilantro

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Stir in shredded chicken, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in shredded cheddar cheese. Let cool about 5 minutes.
  3. Warm corn tortillas one or two at a time in a dry skillet over medium heat for about 20 seconds per side until pliable, or wrap in a damp towel and microwave for 30 seconds. Keep covered to stay warm.
  4. Place a tortilla on a clean surface. Spoon about 2 tablespoons of chicken filling near one edge. Roll tightly but gently, sealing edges as best as possible. Repeat with remaining tortillas and filling.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available. Arrange taquitos seam-side down on rack or directly on sheet. Lightly spray or brush each with olive oil.
  6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Watch closely near the end to avoid burning.
  7. While baking, combine avocado, sour cream or Greek yogurt, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Stir in chopped cilantro if using.
  8. Remove taquitos from oven and let cool a few minutes. Serve warm with creamy avocado sauce on the side or drizzled over the top.

Notes

Warm tortillas before rolling to prevent cracking. Use a wire rack for extra crispiness. Lightly brush or spray olive oil to avoid greasiness. Flip taquitos halfway through baking for even browning. If filling is too wet, add extra cheese or breadcrumbs. Can substitute flour tortillas but they may be less crispy. Filling can be prepared a day ahead. Freeze unbaked taquitos for later use.

Nutrition

Keywords: chicken taquitos, baked taquitos, crispy taquitos, avocado sauce, easy Mexican recipe, healthy taquitos, quick dinner

Find it online: https://katedishes.com/crispy-baked-chicken-taquitos-recipe-with-creamy-avocado-sauce-easy/