Baked Chicken Taquitos + Avocado Sauce
Ingredients
- 3 cups cooked shredded chicken
- 1/2 cup Greek yogurt
- 2 Tbsp mayonnaise
- 3 Tbsp adobo sauce
- 1/2 jalapeno diced
- 2 Tbsp fresh cilantro chopped
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp cumin
- 4 oz white cheddar cheese shredded
- 12 corn tortillas
- Avocado Sauce
- 1 ride avocado
- 1 Tbsp lime juice
- 1/2 jalapeno
- 1/2 cup cilantro
- 2 Tbsp Greek yogurt
- 2 Tbsp water
- 1 clove garlic
- 1/2 tsp salt
Instructions
- Preheat oven to 425 degrees. Pull out a baking sheet.
- In a medium bowl, combine Greek yogurt, mayonnaise, adobo sauce, jalapeno, cilantro, lime juice, salt, cumin, and cheese. Stir well. Add chicken. Stir to combine.
- Distribute the chicken into 12 tortilla shells down the center. Roll them up and put them seam side down on the baking sheet.
- Bake for 12 - 16 minutes or until golden brown.
- While your taquitos are baking, make the avocado sauce. Combine all ingredients in a blender or food processor. Blend until smooth.
- Top taquitos with avocado sauce and, if you want, more shredded cheese, salsa, Greek yogurt or sour cream, lime juice and/or cilantro. Enjoy!
- Store baked taquitos in the refrigerator for 2 - 3 days. You can also freeze them after baking and reheat in the oven, air fryer, or microwave.
Notes
How-to-Use
Athletes: Easily adaptable to your training - eat 3 - eat 10... no one is judging.
Healthy Eating: Healthy eating never tasted so good!!! Get your fried taquito fix from these guys. More flavor than the original and a balance of carbs, protein and healthy fats.
Kids: I purposely left out the spicy chipotle peppers so my daughter would try them. She said they were still too spicy... but man did she house that avocado sauce!!
Other Thoughts
- These can definitely be frozen! I would recommend freezing after cooking and just rewarming.
- They also make great leftovers.
- If you like spicy food, chop up the chipotle peppers and use those with the adobo sauce.