Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip

Name: Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ripe avocado; 128 grams can Old El chopped green chiles, undrained; 1 teaspoon chili powder; 6 servings Additional cilantro to garnish, if desired; 24 corn tortillas; 2 Tbsps finely chopped fresh cilantro; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 59 milliliters finely chopped onion; 1 teaspoons dried oregano leaves; 118 milliliters plain yogurt (from 6-oz container); 907 grams deli rotisserie chicken; 1 Dash salt; 85 grams 3/4 cup shredded Cheddar cheese; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip It is a good option if you're following a gluten free diet. Head to the store and pick up dash salt, deli rotisserie chicken, corn tortillas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. The Super Bowl will be even more special with this recipe. It is a budget friendly recipe for fans of Mexican food. com. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Heat oven to 400F. Line cookie sheet with cooking parchment paper or silicone baking mat.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.

Ingredients you will need

Chili Powder

Green Chili Pepper

Cilantro

Whole Chicken

Oregano

Cheese

Cumin

Onion

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Bowl

Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.

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Wrap

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Kitchen Towels

Frying Pan

Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up.

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Wrap

Whole Chicken

Roll

Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking.

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Tortilla

Whole Chicken

Roll

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Baking Sheet

Brush tops of taquitos lightly with oil.

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Cooking Oil

Bake in center of oven 25 minutes, rotating pan once about halfway through baking.

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Oven

Frying Pan

Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.

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Lime Juice

Avocado

Yogurt

Salt

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Bowl

Serve warm taquitos with dip.

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Dip

Equipment

Ingredients

Servings:

ripe avocado 128grams

can Old El chopped green chiles, undrained 1teaspoon

chili powder 6servings

Additional cilantro to garnish, if desired 24

corn tortillas 2Tbsps

finely chopped fresh cilantro 1teaspoon

ground cumin 1Tbsp

fresh lime juice 59milliliters

finely chopped onion 1teaspoons

dried oregano leaves 118milliliters

plain yogurt (from 6-oz container)907grams

deli rotisserie chicken 1Dash

salt 85grams

3/4 cup shredded Cheddar cheese 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.