Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Baked Chicken Taquitos with Creamy Avocado Dip

By Cindy Rahe
Created January 10, 2017
Baked Chicken Taquitos with Green Chiles
Pantry staples and a store-bought rotisserie chicken make quick-work of the prep for these taquitos, perfect for a busy weeknight.

Chicken taquitos are a fun and easy weeknight meal. Pantry staples and a store-bought rotisserie chicken make quick-work of the prep, which is totally appropriate for a busy weeknight. Baking the taquitos makes them more health-conscious and their hand-held nature paired with an easy dip makes this meal kid-friendly. 

This recipe makes a large batch of taquitos (2 dozen!), enough for dinner tonight plus some to stash away in the freezer for the future. Mild green chiles bring both moisture and flavor to the taquitos without bringing a lot of heat, making these friendly for everyone, even those wary of spice. The avocado dip is a cool and creamy counterpart to the crisp taquitos. The addition of yogurt brings a creamy tang with less fat than sour cream.

Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip

Ingredients

  • Taquitos
    • 1deli rotisserie chicken (2 lb)
    • 3/4cup shredded Cheddar cheese (3 oz)
    • 1/4cup finely chopped onion
    • 2tablespoons finely chopped fresh cilantro
    • 1teaspoon ground cumin
    • 1teaspoon chili powder
    • 1/2teaspoon dried oregano leaves
    • 1can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
    • 24corn tortillas
    • 1tablespoon vegetable oil
    • Additional cilantro to garnish, if desired
  • Avocado Yogurt Dip
    • 1ripe avocado
    • 1/2cup plain yogurt (from 6-oz container)
    • 1tablespoon fresh lime juice
    • Dash salt

Directions

  • 1Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
  • 3Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
  • 4Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
  • 5Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
  • 6Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
  • 7Serve warm taquitos with dip.

View Recipe Page