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When preparing Crunchy Baked Chicken Taquitos, the choice of tortilla and how you handle them is crucial to achieving that perfect, crispy texture without tearing. Here are some essential techniques to ensure your tortillas remain intact during the filling and rolling process:

Baked Chicken Taquitos with Avocado Cream

Transform your cooking routine with these Crunchy Baked Chicken Taquitos, a healthier twist on a beloved classic! These flavorful rolled tortillas, filled with shredded rotisserie chicken, black beans, and cheese, provide a satisfying crunch without the guilt of frying. Perfect for gatherings, weeknight dinners, or snacking, they're customizable to suit any palate. Pair with a creamy avocado sauce for an extra burst of flavor. Enjoy a delicious and nutritious meal that everyone will love!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup black beans, rinsed and drained

1/4 cup corn (fresh, frozen, or canned)

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

Salt and pepper, to taste

10 small flour tortillas

1 tablespoon olive oil

Cooking spray (optional)

For the Avocado Cream:

1 ripe avocado

1/2 cup sour cream (or Greek yogurt for a lighter option)

1/4 teaspoon lime juice

Salt, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, shredded cheese, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix until well incorporated.

      Prepare the Tortillas: If your tortillas are stiff, warm them briefly in the microwave (10-15 seconds) to make them pliable. This will help prevent cracking when rolling them.

        Fill the Tortillas: Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly, tucking in the sides as you go to ensure the filling stays inside.

          Brush with Olive Oil: Place the rolled taquitos seam-side down on the prepared baking sheet. Brush the tops with olive oil or spray with cooking spray to help them crisp up during baking.

            Bake: Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.

              Make the Avocado Cream: While the taquitos are baking, prepare the avocado cream. In a blender or food processor, combine the ripe avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if needed.

                Serve: Remove the baked taquitos from the oven and let them cool for a couple of minutes. Serve warm with the avocado cream for dipping.

                  Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings