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When it comes to Mexican cuisine, few dishes can rival the charm and versatility of taquitos. These rolled tortillas filled with savory ingredients have become a beloved staple in homes and restaurants alike. Traditionally deep-fried, taquitos are often associated with indulgence, but today, we're embracing a healthier twist with our recipe for Crispy Baked Chicken Taquitos. By baking instead of frying, we achieve a satisfying crunch while keeping the dish lighter and more wholesome. Paired with a creamy avocado sauce, these taquitos are not only delicious but also a nutritious option for any meal.

Baked Chicken Taquitos with Avocado Cream

Discover the deliciousness of Crispy Baked Chicken Taquitos with Creamy Avocado Sauce, a healthier twist on a classic Mexican favorite. These tasty rolled tortillas are filled with shredded chicken, black beans, and savory spices, then baked to perfection for a satisfying crunch. Serve them with a refreshing avocado cream for a delightful treat that's perfect for any meal or gathering. Enjoy a guilt-free indulgence that doesn't compromise on flavor!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheese (cheddar or Monterey Jack)

1 cup black beans, rinsed and drained

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and fresh black pepper, to taste

10-12 small corn tortillas

Cooking spray or olive oil for brushing

For the Avocado Cream:

2 ripe avocados

½ cup sour cream or Greek yogurt

Juice from 1 lime

1 clove garlic, minced

Salt to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). For an effortless cleanup, line a baking sheet with parchment paper.

    Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, shredded cheese, drained black beans, chili powder, cumin, garlic powder, onion powder, and season generously with salt and pepper. Stir well until all the ingredients are fully integrated and evenly distributed.

      Warm the Tortillas: To ensure flexibility and prevent cracking, warm the tortillas. You can either heat them in a skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.

        Assemble the Taquitos: Take one warm tortilla at a time and place about 2-3 tablespoons of the chicken mixture at one end. Roll it tightly around the filling to secure it, making sure the seam is facing down. Place each rolled taquito seam-side down on the prepared baking sheet. Continue this process until all the filling is used.

          Bake the Taquitos: Lightly spray the tops of the taquitos with cooking spray or brush them with olive oil to help achieve a golden-brown crisp. Bake in the preheated oven for about 15-20 minutes, or until they are golden and crispy.

            Make the Avocado Cream: While your taquitos bake, prepare the creamy avocado sauce. In a blender or food processor, combine the ripe avocados, sour cream (or Greek yogurt), lime juice, minced garlic, and a pinch of salt. Blend until the mixture reaches a smooth, creamy consistency. Adjust the salt to your preference.

              Serve: Once the taquitos are perfectly baked, remove them from the oven and allow them to cool slightly for a couple of minutes. Serve warm alongside the creamy avocado sauce for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Arrange the taquitos on a serving platter. Garnish with fresh cilantro and lime wedges for a pop of color, and serve the avocado cream in a small bowl in the center for a vibrant and inviting presentation. Enjoy!