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Baked Chicken Taquitos + Avocado Sauce

Servings 12 taquitos


  • 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


  • 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.


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.