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Life can often feel like a whirlwind of commitments and obligations, but there are moments that bring us back to what truly matters—good food and cherished memories. One of my favorite childhood memories is our family taco night, where everyone would gather around the table, each contributing their own flair to the meal. The aroma of spices wafting through the air, laughter echoing, and the satisfaction of a meal made with love created a bond that has stayed with me over the years. Fast forward to today, and I find joy in recreating those special moments with my own family. One recipe that has become an instant favorite is these Crispy Baked Chicken Taquitos with a creamy avocado dream. They’re not just a hit at home; they’re perfect for gatherings, game days, or even a cozy movie night. So, let’s dive into making these delicious taquitos!

Baked Chicken Taquitos with Avocado Cream

Experience the joy of family cooking with these Crispy Baked Chicken Taquitos paired with a Creamy Avocado Dream dip. Reminisce about cherished moments while prepping this delicious dish that combines shredded chicken, black beans, and gooey cheese, all wrapped in a crispy tortilla. Perfect for game days or cozy dinners, these taquitos are sure to be a crowd-pleaser. Elevate your meal with the rich, creamy dip that enhances every bite. Make today special with this flavorful recipe!
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Ingredients
  

For the Taquitos:

2 cups cooked, shredded chicken (rotisserie or poached)

1 cup shredded cheese (cheddar or a Mexican blend)

½ cup black beans, rinsed and drained

1 tsp taco seasoning

¼ cup chopped fresh cilantro

8 small corn or flour tortillas

Olive oil spray or 2 tbsp olive oil

Salt to taste

For the Avocado Cream:

1 ripe avocado

½ cup sour cream or Greek yogurt

1 tbsp lime juice

1 garlic clove, minced

Salt and pepper to taste

1-2 tbsp water (to reach desired consistency)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare Taquito Filling: In a large mixing bowl, combine the shredded chicken, shredded cheese, black beans, taco seasoning, and chopped cilantro. Mix until evenly coated. Taste and add salt as needed.

      Warm Tortillas: To prevent the tortillas from cracking, heat them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp towel and microwave for 30 seconds to soften.

        Roll the Taquitos: Place about 2 tablespoons of the chicken mixture in the center of a tortilla. Roll it tightly from one end to the other, ensuring the filling is secure. Place the rolled taquito seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.

          Snack on Oil: Lightly spray or brush the tops of the taquitos with olive oil. This helps achieve a crispy texture during baking.

            Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the taquitos are golden and crispy. Turn them halfway through for even cooking.

              Make Avocado Cream: While the taquitos are baking, prepare the avocado cream. In a bowl, mash the ripe avocado and mix in the sour cream (or Greek yogurt), lime juice, minced garlic, salt, and pepper. Add water, one tablespoon at a time, until you reach the desired creamy consistency.

                Serve: Once the taquitos are done, remove them from the oven and let them cool slightly. Serve hot with avocado cream on the side for dipping.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 (about 10-12 taquitos)