Chicken and Avocado Taquitos

  • 4 cups shredded cooked chicken
  • 1 cup salsa, plus extra for serving
  • 1 (8-count) package Old El Paso mini flour tortillas
  • 1 avocado, diced
  • 2 cups shredded Pepperjack cheese (or favorite cheese)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 lime

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, then mist with cooking spray.
  2. In a small bowl, stir together shredded chicken and salsa until combined. Set aside.
  3. Lay tortillas on a flat work surface. Place about 1/2 cup shredded chicken in a line down the center of each tortilla. Then add a few pieces of diced avocado. Then sprinkle with your desired amount of cheese and fresh cilantro and a sprinkle of lime juice.
  4. Roll the tortillas up tightly, and place seam-side down on the baking sheet. Mist the tortillas with cooking spray or olive oil.
  5. Bake for 20 minutes or until the cheese is melted and tortillas are lightly toasted.
  6. Serve immediately with salsa for dipping.
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