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There’s something magical about the aroma of a warm kitchen, especially when it’s filled with the enticing scent of baked taquitos wafting through the air. For many of us, the experience of preparing and enjoying taquitos is steeped in nostalgia. Growing up, my family would often have taquito night, where we’d gather around the kitchen island, rolling tortillas filled with delicious ingredients while sharing stories of our day. As the crispy taquitos baked in the oven, we’d eagerly anticipate the moment we could dig in, dipping them into a creamy avocado sauce that was the perfect complement to the crunch of each bite.

Baked Chicken Taquitos with Avocado Cream

Indulge in the comforting flavors of Crispy Baked Chicken Taquitos with Creamy Avocado Dream. This easy-to-make recipe is perfect for family gatherings or casual dinners, offering a delightful blend of shredded chicken, melty cheese, and black beans wrapped in crispy tortillas. Paired with a luscious avocado dip, these taquitos bring nostalgia and warmth to your kitchen. Create lasting memories while savoring each crispy bite and creamy dip!
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Ingredients
  

For the Taquitos:

2 cups cooked, shredded chicken (such as rotisserie or poached)

1 cup shredded cheese (choose between cheddar or a Mexican cheese blend)

½ cup canned black beans, rinsed and drained

1 teaspoon taco seasoning

¼ cup fresh cilantro, chopped

8 small corn or flour tortillas

Olive oil spray or 2 tablespoons of olive oil for brushing

Salt, to taste

For the Avocado Cream:

1 ripe avocado

½ cup sour cream or Greek yogurt for a healthier option

1 tablespoon fresh lime juice

1 garlic clove, minced

Salt and pepper, to taste

1-2 tablespoons water (to adjust the consistency)

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

    Prepare Taquito Filling: In a large mixing bowl, combine the cooked shredded chicken, shredded cheese, black beans, taco seasoning, and chopped cilantro. Mix thoroughly until all ingredients are evenly coated. Taste the mixture and add salt according to your preference.

      Warm Tortillas: To make the tortillas pliable and prevent tearing, warm them in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, you can wrap them in a damp towel and microwave for 30 seconds.

        Roll the Taquitos: Take a warmed tortilla and place about 2 tablespoons of the chicken filling in the center. Roll the tortilla tightly from one end to the other, ensuring the filling is enclosed. Place each rolled taquito seam-side down on the prepared baking sheet. Repeat this step with the remaining tortillas and filling until complete.

          Lightly Oil the Taquitos: To achieve a crispy finish, spray or lightly brush the tops of the taquitos with olive oil.

            Bake: Transfer the baking sheet to the preheated oven and bake the taquitos for 15-20 minutes, or until they are golden brown and crispy. Remember to turn them halfway through the baking time to ensure they cook evenly.

              Prepare Avocado Cream: While the taquitos are baking, make the avocado cream. In a mixing bowl, mash the ripe avocado with a fork, then mix in the sour cream (or Greek yogurt), lime juice, minced garlic, salt, and pepper. Gradually add water, one tablespoon at a time, until the cream reaches your desired smooth and creamy consistency.

                Serve: Once the taquitos are baked to perfection, remove them from the oven and let them cool for a few minutes. Serve them hot with the creamy avocado dip on the side for a delightful and tasty experience.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 (approximately 10-12 taquitos)

                    - Presentation Tips: Arrange the taquitos on a vibrant platter, garnishing with fresh cilantro leaves, and serve with lime wedges. A sprinkle of extra cheese over the top can add a nice touch for visual appeal!