Easy Baked Chicken Taquitos

Easy Baked Chicken Taquitos
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Calories 516 cals
Total Fat 31 g
Cholesterol 118 mg
Dietary Fiber 6 g
Sodium 597 mg
Protein 33 g
Total Carbohydrate 24 g

Prep Time: 20 Minutes

Time to Table: 40 Minutes

Serves: 6 (2 per serving)


  • 1 1/4 cups Daisy Sour Cream, divided
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 3 cups cooked shredded chicken
  • 1 1/4 cups shredded cheddar cheese
  • 12 6-inch corn tortillas
  • 2 tablespoons vegetable oil
  • 1 Serrano or Jalapeno pepper
  • 2 avocados, quartered
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon salt


Heat the oven to 400 degrees. Grease a large baking sheet with nonstick cooking spray. In a large bowl, stir together ½ cup sour cream, chili powder, cumin and garlic salt. Stir in the chicken and cheese. Place the tortillas on another large baking sheet (overlapping slightly). Heat in the oven for 1 to 2 minutes or until the tortillas are soft and easy to roll. Remove from the oven and cover with a towel to keep warm. For each taquito, spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up tightly and place seam side down on the prepared baking sheet. Brush taquitos with the oil. Bake for 15 to 20 minutes or until the tortillas are crisp and chicken filling is hot. Meanwhile, seed and devein the Serrano pepper. Combine the cleaned pepper, the remaining ¾ cup sour cream, avocado, cilantro, lime juice, and salt in a food processor or blender and pulse until the mixture is almost smooth. Refrigerate the sauce until ready to serve.


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