Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip

baked chicken taquitos with green chiles and avocado yogurt dip Entree Southwestern
Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip
  • Prep 25 min
  • Total 50 min
  • Servings 6

Transform rotisserie chicken into a crunchy, creamy dinnertime staple with this easy recipe. Avocado, yogurt and lime blend together for a cool and creamy dip. MORE+ LESS-

Created March 12, 2013



deli rotisserie chicken (2 lb)
cup shredded Cheddar cheese (3 oz)
cup finely chopped onion
tablespoons finely chopped fresh cilantro
teaspoon ground cumin
teaspoon chili powder
teaspoon dried oregano leaves
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
corn tortillas
tablespoon vegetable oil
Additional cilantro to garnish, if desired

Avocado Yogurt Dip

ripe avocado
cup plain yogurt (from 6-oz container)
tablespoon fresh lime juice
Dash salt


Hide Images
  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2
    Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
  • 3
    Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
  • 4
    Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
  • 5
    Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
  • 6
    Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
  • 7
    Serve warm taquitos with dip.

Expert Tips

  • Freeze unbaked taquitos in a single layer on a cookie sheet until frozen solid. Remove them from the cookie sheet and place in a resealable freezer plastic bag. Freeze for up to 2 months. When ready to serve, bake frozen taquitos 2 to 3 minutes longer.
  • Warming the corn tortillas and wrapping them in a towel before rolling makes them soft and pliable, ensuring that the tortillas won’t crack when rolled.
  • You might like to try Yoplait® yogurt in this creamy avocado dip to serve on the taquitos.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved