ZESTY BAKED CHICKEN TAQUITOS

Zesty Baked Chicken Taquitos image

These Zesty Baked Chicken Taquitos are creamy and cheesy, with the special ingredient of RO*TEL mixed in to make them bold and zesty! Enjoy them dipped in a simple guacamole!

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2 cups cooked shredded chicken (I used rotisserie chicken)
4 oz cream cheese (I used Neufchatel)
1/3 cup RO*TEL, drained from a 10oz can; save the extra for the guacamole recipe below
1 Tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher or sea salt (plus extra to sprinkle on top of the taquitos)
1 cup shredded cheese (I used a cheddar mozzarella blend, but monterey jack would be good too)
8 to 10 taco sized flour toritllas
1 Tbsp olive oil, for brushing the foil and taquitos
2 medium sized ripe avocados
juice from half of a lemon (approximately 2 Tbsp)
remaining RO*TEL unused from the chicken taquito mixture (about 3/4 cup)
salt to taste

Steps:

Cover a baking sheet with foil and grease it with cooking spray or brush it with some olive oil. Set it aside. In a bowl, mix the chicken, cream cheese, RO*TEL, lime juice, chili powder, cumin, onion powder, garlic powder, salt, and shredded cheese with a fork. Heat up a package of taco sized flour tortillas in the microwave for 30 seconds, to warm the tortillas and make them easy to roll, and to help prevent them from cracking. Spoon some of the chicken mixture across the width of the center portion of the tortilla. Fold the bottom half of the tortilla over the chicken mixture and roll the tortilla tightly. Place the taquito seam side down onto the prepared baking sheet. Repeat with remaining chicken and tortillas. Bake at 425 degrees Fahrenheit for 15 minutes. Flip them over, and bake 5 minutes more, so both sides get crispy and lightly browned. While the taquitos are baking, cut 2 avocados in half, take out the pit, and use a spoon to scoop the flesh into a bowl. Sprinkle the avocados with the juice of half of a lemon, then mash them with a fork. Add the remaining RO*TEL, and then salt to taste. Cut the taquitos diagonally in half and place them on a plate with a bowl of the prepared guacamole. Dig in and enjoy!!!
Cover a baking sheet with foil and grease it with cooking spray or brush it with some olive oil. Set it aside.
In a bowl, mix the chicken, cream cheese, RO*TEL, lime juice, chili powder, cumin, onion powder, garlic powder, salt, and shredded cheese with a fork.
Heat up a package of taco sized flour tortillas in the microwave for 30 seconds, to warm the tortillas and make them easy to roll, and to help prevent them from cracking.
Spoon some of the chicken mixture across the width of the center portion of the tortilla. Fold the bottom half of the tortilla over the chicken mixture and roll the tortilla tightly. Place the taquito seam side down onto the prepared baking sheet. Repeat with remaining chicken and tortillas.
Bake at 425 degrees Fahrenheit for 15 minutes. Flip them over, and bake 5 minutes more, so both sides get crispy and lightly browned.
While the taquitos are baking, cut 2 avocados in half, take out the pit, and use a spoon to scoop the flesh into a bowl. Sprinkle the avocados with the juice of half of a lemon, then mash them with a fork. Add the remaining RO*TEL, and then salt to taste.
Cut the taquitos diagonally in half and place them on a plate with a bowl of the prepared guacamole. Dig in and enjoy!!!