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Baked Chicken Taquitos with Avocado Cilantro Dipping Sauce

With their quick assembly and creamy, zesty filling, Baked Chicken Taquitos with Avocado Cilantro Dipping Sauce are guaranteed to be a hit with kids and adults alike!
Course Main Course
Cuisine Mexican
Keyword baked chicken taquitos
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 taquitos
Calories 233kcal
Author Samantha at Five Heart Home

Ingredients

FOR THE TAQUITOS:

  • 2 cups cooked diced chicken
  • 4 ounces cream cheese softened
  • 4 ounces (1 cup) packed shredded cheese such as Monterrey Jack, Mexican blend, Colby Jack, sharp cheddar
  • 1/3 cup salsa
  • 1 1/2 tablespoons taco seasoning
  • 2 tablespoons fresh minced cilantro optional
  • 12 flour/corn blend tortillas

FOR THE DIPPING SAUCE:

  • 1/4 cup packed cilantro leaves
  • 1 large avocado
  • 1/4 cup milk* see Tips & Tricks below, plus more to desired consistency
  • 2 teaspoons lime juice
  • 1/4 teaspoon garlic salt
  • Freshly ground black pepper

Instructions

  • Adjust oven rack to the center position and preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
  • In a medium pot set over medium-low heat, combine the diced chicken, cream cheese, shredded cheese, salsa, and taco seasoning. Cook, stirring occasionally, until the mixture is smooth, melted, and heated through. Stir in the minced cilantro and set aside.
  • Lay a tortilla on a plate or cutting board and spoon two heaping tablespoonfuls of the chicken mixture in a straight line about an inch from the bottom edge of the tortilla. Starting at the bottom, tightly roll the tortilla around the chicken mixture. Place the taquito, seam-side down, on the prepared baking sheet and repeat until all 12 taquitos are made, making sure to leave some space between the taquitos on the baking sheet. Lightly spray or brush the taquitos with extra-virgin olive oil. Bake for 13 to 15 minutes or until the filling is bubbly and the tortillas are toasty with lightly browned edges.
  • While the taquitos are baking, prepare the Avocado Cilantro Dipping Sauce. Place the cilantro in a food processor or blender and pulse until minced. Add the avocado, milk, lime juice, garlic salt, and pepper. Process/blend until the mixture is smooth and creamy, adding additional milk as necessary until desired consistency is reached. The sauce is supposed to be thick, but it needs to be thinned out just enough so that it blends to a smooth consistency. Taste and adjust seasonings, adding more garlic salt and/or pepper, if desired.
  • Serve the warm Chicken Taquitos with Avocado Cilantro Sauce drizzled/dolloped on top, or in a bowl on the side for dipping.

Notes

I typically use whole milk when making the Avocado Cilantro Dipping Sauce. However, you may use an alternative liquid or type of milk if you wish. I've made the recipe with almond milk to keep it dairy-free. You could even use a thin, runny salsa if you don't mind the color of the sauce changing from green. Basically, you just need to add some sort of liquid so that the ingredients will move around in the blender enough to be pureed. Milk is pretty neutral and adds to the creaminess, so that's what I usually reach for.

Nutrition

Calories: 233kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 440mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 2.3mg | Calcium: 122mg | Iron: 1.5mg