Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip
I was totally disappointed in the execution--followed the directions about warming tortillas and holding in a towel--they cracked and fell apart while I was making the rest. I took the worse of them (which were basically strips of tortilla) and just made an enchilada casserole with them. The ones I baked were a mess. The dip was great--I made one with yogurt and one with sour cream and you couldn't tell the difference. I'd like to find a way to make the recipe work--perhaps rolling snuggly in plastic wrap and chill before cooking so they hold their shape and don't crack?