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Crispy Baked Chicken Taquitos Recipe with Creamy Avocado Crema Dip

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These crispy baked chicken taquitos are a healthier, easy-to-make alternative to fried versions, paired perfectly with a creamy avocado crema dip that adds a fresh, tangy contrast.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly for a shortcut)
  • 1/2 cup shredded cheddar cheese (or a Mexican blend for extra depth)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • Salt and pepper, to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro (optional)
  • 12 small corn tortillas
  • Cooking spray or a light brush of oil
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream (Greek yogurt works well as a lighter alternative)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: pinch of cayenne pepper or smoked paprika

Instructions

  1. In a medium bowl, combine shredded cooked chicken, shredded cheese, finely chopped onion, minced garlic, cumin, smoked paprika, chipotle chili powder, salt, and pepper. Add fresh lime juice and chopped cilantro if using. Mix until well incorporated.
  2. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds or heating briefly in a dry skillet to prevent cracking.
  3. Lay a tortilla flat on a work surface. Spoon about 2 tablespoons (30 g) of chicken filling in a line near one edge. Roll tightly away from you, tucking in the sides to keep filling secure. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining tortillas and filling.
  4. Lightly spray or brush the taquitos with cooking oil to help crisp them in the oven.
  5. Preheat oven to 425°F (220°C). Bake taquitos for 15-20 minutes, turning halfway through, until golden brown and crispy. Watch closely near 15 minutes to avoid burning.
  6. While taquitos bake, prepare avocado crema dip by blending ripe avocado, sour cream, lime juice, minced garlic, salt, and pepper until smooth. Adjust seasoning and add cayenne or smoked paprika if desired. Alternatively, mash avocado and stir in other ingredients.
  7. Remove taquitos from oven and let cool for a couple of minutes. Serve immediately with avocado crema dip on the side.

Notes

Warm tortillas before rolling to prevent cracking. Brush or spray taquitos with oil for extra crispiness. Roll tightly to avoid filling spilling out. Baking time may vary by oven; adjust as needed. For a vegetarian version, substitute chicken with cooked black beans or roasted sweet potatoes. Taquitos can be assembled ahead and refrigerated up to 24 hours before baking. Leftovers keep well refrigerated for 3 days and reheat crisply in oven or air fryer.

Nutrition

Keywords: baked chicken taquitos, crispy taquitos, avocado crema dip, healthy taquitos, Mexican appetizer, easy taquitos recipe

Find it online: https://avabowls.com/crispy-baked-chicken-taquitos-recipe-with-creamy-avocado-crema-dip-easy-and-perfect/