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Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip
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Prep Time:
25 minutes
Total Time:
50 minutes
"Upgrade rotisserie chicken with a zesty avocado yogurt dip."
Ingredients:
  • 1 deli rotisserie chicken (2 lb)
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 24 corn tortillas
  • 1 tablespoon vegetable oil
  • Additional cilantro to garnish, if desired
  • 1 ripe avocado
  • 1/2 cup plain yogurt (from 6-oz container)
  • 1 tablespoon fresh lime juice
  • Dash salt
Instructions:
  • Preheat oven to 400°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
  • Shred 4 cups of chicken, removing bones and skin. In a large bowl, combine chicken with cheese, onion, cilantro, cumin, chili powder, oregano, and green chiles.
  • Heat tortillas over a gas burner or in a skillet until warm and flexible, then keep them warm by wrapping them in a kitchen towel.
  • Take one tortilla and place about 2 tablespoons of the chicken mixture on one side. Fold the tortilla over the filling and roll it up. Lay the taquito seam side down on a baking sheet and gently press it flat with your hand to prevent rolling. Continue with the rest of the tortillas and chicken mixture, ensuring there is enough space between each taquito for crispy baking. Lightly brush the tops of the taquitos with oil.
  • Bake in the center of the oven for 25 minutes, rotating the pan halfway through baking.
  • Cut the avocado in half and remove the pit. Scoop out the avocado flesh into a large bowl. Mash the avocado well with a fork and mix in yogurt, lime juice, and salt until fully combined.
  • Serve the warm taquitos with a delicious dip.

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