Baked Chicken Taquitos with Avocado Salad
Servings Prep Time
44-6 servings 30minutes
Cook Time
15minutes
Servings Prep Time
44-6 servings 30minutes
Cook Time
15minutes
Ingredients
Baked Chicken Taquitos
  • 1whole *rotisserie chicken shredded(you should have at least 5 cups)
  • 4ounces cream cheese
  • 1cup *fresh salsa (don’t use jarred or canned)(you can use red or green salsa)
  • 1cup shredded Mexican cheese(you can also use cheddar, monterey jack or pepper jack)
  • 115 ounce can of black beans drained & rinsed
  • 1/2teaspoon dried oregano
  • 1/2heaping teaspoon ground cumin
  • 1 1/2teaspoons chili powder
  • 1/4cup chopped cilantro
  • salt to taste
  • pepper to taste
  • 12-15whole soft taco size flour tortillas(you can also use corn tortillas which will likely make more than 12-15 taquitos)
  • olive oil cooking spray(you can also use regular olive oil and brush the top of the taquitos with a pastry brush)
  • serve with sour cream & more salsa
Avocado Salad
  • 3-4whole persian cucumbers cut into quarters
  • 1whole large avocado cut into bite sized pieces
  • 1/2-3/4cup cherry tomatoes cut in half or quarters
  • 1/3cup chopped cilantro
  • 1/4cup thinly sliced green onion
  • 1 1/2 limes juiced
  • 2-3tablespoons extra virgin olive oil
  • salt to taste
  • 1/4teaspoon ground pepper
Instructions
Baked Chicken Taquitos
  1. Preheat oven to 400 degrees. Remove chicken from store bought rotisserie chicken and place the chicken in the bowl of a stand mixer (if you don’t have a stand mixer you can pull the chicken apart by hand or use a food processor). With the paddle attachment mix the chicken on medium until it is in smaller pieces. Place chicken in a large bowl and set aside.
  2. Beat cream cheese in the bowl of a stand mixer with the whisk attachment until softened. Add salsa to the cream cheese and mix until combined. Scrape down the sides of the mixing bowl if the cream cheese isn’t combining with the salsa and continue mixing until incorporated. Add cream cheese and salsa mixture to chicken. Next add shredded cheese, black beans, oregano, cumin, chili powder, cilantro, and salt and pepper to taste.
  3. Next begin filling tortillas with 1/3 cup of the chicken and cheese filling. Make sure to fill them on the end closest to you and then tightly roll them closed. Place the filled tortillas on a baking sheet with the tortilla seam side down about 1-2 inches apart. Repeat until all of the filling is gone. Spray the top of the tortillas with cooking spray and bake for about 15 minutes until the taquitos are slightly browned and a bit crispy. Serve with avocado salad and enjoy!
Avocado Salad
  1. While the taquitos are baking begin prepping Avocado Salad. Wash and cut 3-4 Persian cucumbers into quarters and place in a medium bowl. To the same bowl add 1 whole large avocado cut into bite sized pieces. Add washed cherry tomato halves, chopped cilantro, sliced green onion, and 1 1/2 juiced limes to the bowl. Lastly add salt and pepper to taste and toss salad together. Add additional lime juice, olive oil, salt, and pepper if preferred. Serve with baked taquitos, sour cream and salsa.
Recipe Notes

*You can also bake a whole chicken instead of purchasing a store bought rotisserie chicken. I like to buy 2-3 chickens at a time and double or triple this recipe. I freeze the extra taquitos when doubling or tripling the recipe. I place them about 1 inch apart on a cookie sheet and place them in the freezer overnight. The next day I add them to a freezer bag and place back in the freezer until I’m ready to use them. When reheating you may need to cover them with foil or parchment paper and they will take longer to bake right out of the freezer. These have been a lifesaver for my family on the nights I have zero energy to cook.

*I suggest using fresh salsa over canned or jarred. I feel like the onions and fresh veggies get cooked down and loose a great deal of flavor in the jarred or canned salsa. It’s just a personal preference.