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Taquitos, a beloved staple in Mexican cuisine, have captured the hearts and taste buds of food lovers around the world. These delightful rolled tortillas, typically filled with a variety of savory ingredients, are often enjoyed as a snack or appetizer. Traditionally, taquitos are fried to achieve that irresistible crispy texture, but as health-conscious eating becomes increasingly popular, many are turning to baked alternatives that do not compromise on flavor or satisfaction. Enter the crispy baked chicken taquitos with avocado crema—a dish that offers all the crunch and deliciousness of its fried counterpart while being a healthier option.

Baked Chicken Taquitos with Avocado Crema

Discover the delightful crunch of crispy baked chicken taquitos paired with creamy avocado crema in this flavorful recipe! Perfect for snacks or appetizers, these healthy alternatives capture the classic taste of traditional taquitos without the added oil. With seasoned shredded chicken wrapped in corn tortillas and baked to perfection, they provide a satisfying crunch in every bite. The refreshing avocado crema enhances the flavor, making every dip irresistible. Whether for a cozy night in or a lively gathering, these taquitos are sure to impress!
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Ingredients
  

2 cups cooked shredded chicken

1 cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12 small corn tortillas

Olive oil spray

For the Avocado Crema:

1 ripe avocado

1/2 cup sour cream or Greek yogurt

1 tablespoon fresh lime juice

1/4 teaspoon garlic salt

Fresh cilantro leaves (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To facilitate cleanup, line a baking sheet with parchment paper.

    Prepare the Filling: In a medium-sized mixing bowl, combine the cooked shredded chicken, Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and ground black pepper. Stir thoroughly until all ingredients are evenly mixed.

      Warm the Tortillas: To ensure the corn tortillas are soft and pliable, stack them and wrap in a damp paper towel. Microwave them for about 30 seconds. This step prevents the tortillas from cracking while you roll them.

        Assemble the Taquitos: Take one tortilla and place approximately 2-3 tablespoons of the chicken filling at one end. Roll the tortilla tightly, tucking in the sides as you go to secure the filling. Repeat this rolling process for all tortillas and filling until you have a batch ready.

          Bake the Taquitos: Arrange the rolled taquitos seam-side down on the lined baking sheet. Lightly spray the tops of the taquitos with olive oil spray to help them crisp up nicely. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and have a crispy texture. For even cooking, flip the taquitos halfway through the baking time.

            Make the Avocado Crema: While the taquitos are baking, prepare the creamy avocado sauce. In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), fresh lime juice, and garlic salt. Blend until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.

              Serve: Once the taquitos are golden and crispy, remove them from the oven and allow to cool slightly. Serve warm, drizzled generously with the avocado crema and garnished with fresh cilantro leaves for a vibrant touch.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4