Chipotle-Chicken Baked Taquitos

Blogger Deborah Harroun of Taste and Tell makes a healthier alternative to fried taquitos.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Taquitos

1
lb ground chicken
1
chipotle chile in adobo sauce (from 7-oz can), seeded, chopped
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 tortillas; 8 inch), 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

  • 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.

Expert Tips

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.