Easy Baked Chicken Taquitos
Prep Time
20mins
Time to Table
40mins
Servings
6 (2 per serving)
Ingredients
- 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
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Ingredients
- 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
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Directions
- 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.
- Calories:516
- Cholesterol:118
- Dietary Fiber:6
- Protein:33
- Sodium:597
- Total Carbohydrate:24
- Total Fat:31
