Crispy Chicken Taquitos with Avocado Lime Crema

These Crispy Chicken Taquitos with Avocado Lime Crema are really delicious and pretty simple to make too! Flavorful chicken with melty Mexican cheese blend, all wrapped around a crispy crunchy corn tortilla, and topped with a dreamy Avocado Lime Crema, Pickled Onions, and of course a sprinkle of cilantro. Also these are baked and not fried, but just as good! (If not better).

Mexican food is easily one of our favorite cuisines, so with Cinco De Mayo being today, we needed to make a Mexican dish! And after making these, we are kinda obsessed with taquitos! The crispy shell, melty cheese, shredded chicken, and creamy avocado lime crema… they are irresistibly good!

Ingredients:

Shredded Chicken: You can use shredded rotisserie chicken, or you can cook it on your own. All we did was cooked it in the instant pot with some salt, and then shredded it.

Seasonings: The seasonings used in the taquitos are pretty simple but so good! All they are is salt, garlic powder, cumin, and chili powder.

Red Enchilada Sauce: The enchilada sauce adds so much flavor to the chicken, while also keeping it moist.

Mexican Cheese Blend: If you don’t have a Mexican cheese blend, you can use equal parts shredded Monterey jack, shredded cheddar, shredded queso quesadilla, and shredded asadero cheese.

Corn Tortillas: For the corn tortillas you can either use white corn tortillas or yellow corn tortillas. We prefer the yellow corn tortillas since they have a more vibrant color, but either will work just as well!

Olive Oil: Since we aren’t frying the taquitos, the way to get them so crispy is to brush both sides of the tortillas with oil. Doing this makes them so crispy and you won’t be able to tell that they are baked!

Avocado Lime Crema:

Ok, this sauce is kinda incredible! When we first made it, we were amazed at how good it was! Tangy, creamy, salty, and fresh. It really takes these taquitos to the next level!

All you have to do is simply blend together sour cream, lime juice, cilantro, salt, avocado, and some water to get the right consistency. Easy, quick, and so good!

Tips and Tricks:

Microwave the tortillas: Doing this will make the tortillas softer and pliable making them easier to roll.

-Brush both sides of the tortillas with oil: To get them ultra crispy and golden, without frying.

Don’t roll them up too tight: Make sure they are sung, but rolling them up too tight will cause them to burst in the oven.

Don’t overfill the taquitos: If overfilled, the taquitos will be more difficult to roll.

Place taquitos seam side down: This assures that they keep their shape when baking.

Storing the Taquitos:

Another reason why taquitos are so amazing is because they store and freeze really well! They last up to 7 days in the fridge and 3 months in the freezer.

As usual if you tried this or any other one of our recipes, be sure to tag us on instagram @corrigansisters. Or leave us a comment down below, because we love hearing from you all! 🙂

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Crispy Chicken Taquitos with Avocado Lime Crema


Description

These Crispy Chicken Taquitos with Avocado Lime Crema are really delicious and pretty simple to make too! Flavorful chicken with melty Mexican cheese blend, all wrapped around a crispy crunchy corn tortilla, and topped with that creamy Avocado Lime Crema, Pickled Onions, and of course a sprinkle of cilantro. Also these are baked and not fried, but just as good! (If not better).


Ingredients

Units Scale

For Crispy Chicken Taquitos:

2 1/2 cups shredded chicken

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. chili powder

3/4 cup red enchilada sauce

2 cups shredded Mexican cheese

1820 yellow corn tortillas

4 Tbsp. olive oil (for brushing tortillas)

For Avocado Lime Crema:

1 avocado, pitted and peeled

1/4 cup sour cream or greek yogurt

1 lime, juiced (about 2 Tbsp.)

1/4 cup cilantro, chopped

1/2 tsp. salt

2 Tbsp. water


Instructions

1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

2. In a large bowl mix together the shredded chicken, along with salt, garlic powder, ground cumin, chili powder and red enchilada sauce. Stir until combined, and set aside.

3. Wrap tortillas in a damp paper towel, and microwave for 30 seconds until soft and pliable.

4. Lay the tortillas on a baking sheet lined with parchment paper, and generously brush both sides with olive oil.

5. To assemble the taquitos, place the cheese in the middle of the tortilla, then add on some of the chicken mixture, and top with a bit more cheese.

6. Roll the taquito so that it is snug, but not too tight. Once the taquitos are rolled, brush on some more olive oil, and bake at 425 degrees for 18-20 minutes or until golden brown and crispy.

7. Serve warm and top with the Avocado Lime Crema, pickled onions, and some freshly chopped cilantro. Enjoy!

 

To Make the Avocado Lime Crema:

1. In a food processor or blender, blend together sour cream, lime juice, chopped cilantro, salt, and water. Blend until smooth.

  • Prep Time: 25 mins.
  • Cook Time: 20 mins.
  • Category: Savory
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 Taquitos
  • Calories: 200