1
tablespoon adobo sauce (from can of chipotle chiles)
3
green onions, chopped
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
Cooking spray
1
tablespoon coarse (kosher or sea) salt
Guacamole Dipping Sauce
1
avocado, halved, pitted
Juice of 1 lime
1
to 2 tablespoons chopped fresh cilantro
1
clove garlic, finely chopped
Coarse or table salt to taste
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Steps
1
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
2
In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
3
To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
4
Bake 12 to 15 minutes or until lightly browned and crisp.
5
Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
6
Serve taquitos hot with dipping sauce.
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If you like things spicy, add more chipotle chiles and/or adobo sauce to the chicken mixture.
You can use corn tortillas instead of flour tortillas. Since corn tortillas are often 6 inches in diameter rather than 8-inch like the flour tortillas used in this recipe, you might need a few more to use up the filling.
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Nutrition Facts are not available for this recipe
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