Crispy Chicken Taquitos with Fresh Guacamole
Golden crispy chicken taquitos filled with seasoned chicken and cheese, served with fresh guacamole for a bold and satisfying meal.
Equipment
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- 1/3 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt
- Black pepper
- 8 small flour or corn tortillas
- 2 tablespoons olive oil
For the guacamole:
- 2 ripe avocados
- 1 tablespoon lime juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped cilantro
- Salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, combine shredded chicken, cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper.
- Warm the tortillas slightly so they become flexible.
- Spoon the filling evenly across each tortilla and roll tightly.
- Place seam-side down on the baking sheet.
- Brush lightly with olive oil.
- Bake for 12–15 minutes until golden and crisp.
- For the guacamole, mash the avocados in a bowl.
- Stir in lime juice, red onion, cilantro, and salt.
- Serve the taquitos hot with fresh guacamole.
Notes & Wine Advice
Notes
Warming the tortillas before rolling helps prevent cracking. For extra crispiness, bake the taquitos on a wire rack placed over the baking sheet so air circulates underneath. Rotisserie chicken works perfectly for saving time.Wine Advice
A chilled Sauvignon Blanc offers bright acidity that cuts through the richness, while a light Garnacha complements the savory filling without overpowering the fresh guacamole.Nutrition values
Calories: 460 kcal | Carbohydrates: 24 g | Protein: 36 g | Fat: 24 g | Saturated Fat: 7 g | Sodium: 620 mg | Sugar: 3 g