Cinco de Mayo Dinner... Baked Chicken Taquitos with Avocado Dip

I was so excited yesterday when I had a great excuse to make a delicious Mexican dinner, celebrating Cinco de Mayo! I made Baked Chicken Taquitos with an avocado dip... can you say YUM!? It's so good you can make it any day!

 

What You Will Need:
Taquitos
1 deli rotisserie chicken
3/4 cup shredded cheddar cheese
1/4 cup chopped onion
1 teaspoon chili powder
1 can (4.5 oz) chopped green chiles, undrained
30 corn tortillas
1 tablespoon vegatable oil

 Avocado Dip

1 Avocado

1/2 cup of plain yogurt

1 tablespoon of fresh lime juice

dash of salt

Preheat oven to 400*

Line cookie sheet with parchment paper

Shred chicken to make about 4 cups.

In large bowl toss chicken, cheese, onion, chili powder and green chiles.

In skillet heat tortillas until they are warm (wrap in a kitchen towel to stay warm)

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. Make sure to leave space between taquitos so they crisp nicely during baking.

Brush tops of taquitos lightly with oil.

Bake for 25 minutes rotating pan half way through baking.

While the taquitos are baking, cut avocado in half; remove pit. With spoon, scoop avocado into large bowl. Mash avocado well with fork.  Fold in yogurt, lime juice and salt until thoroughly combined.

The best part: These make about 30 and they are so easy to freeze (and last up to 2 months!)

 Freeze unbaked taquitos in a single layer on a cookie sheet until frozen solid. Remove them from the cookie sheet and place in a freezer bag. 

When ready to serve, bake frozen taquitos 2 to 3 minutes longer.

ENJOY!

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As always thanks for stopping by. Feel free to leave any comments, I Love to read them!
Have a great day!



XOXO Brooke