Description
These Baked Spicy Chicken Taquitos are crispy on the outside and filled with spicy and creamy shredded chicken and cheese. Topped with pickled red onions and served with a creamy avocado cilantro dip.
Ingredients
Scale
CHICKEN TAQUITOS
8 gluten-free tortillas
2 cups shredded chicken
½ cup greek yogurt
3–4 tbsp hot sauce
1 tsp chili powder
AVOCADO CILANTRO DIPPING SAUCE
1 ripe avocado
½ cup cilantro
1 lime, squuezed
1 garlic clove
salt, pepper
Instructions
- Preheat oven to 425 F and line baking sheet with parchment paper. Place shredded chicken along with greek yogurt, hot sauce and chili powder in a bowl. Mix until combined. Season with salt and pepper if needed.
- Warm up the tortillas wrapped in a damp paper towel (2 at a time) in a microwave for 40 seconds.
- Assemble the tortillas. Place around 1-2 tbsp of the chicken mixture in a row, closer to the edge (about 1 inch) of each tortilla and some cheese. Roll up tightly. Place seam side down on the prepared baking sheet. Spray or brush the taquitos with avocado oil Bake for 8-10 minutes then flip and bake for additional 5 minutes.
- To make the avocado cilantro sauce, place all the ingredients in the high speed blender or food processor and blend until creamy. Serve with taquitos. Garnish with pickled onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes