Baked Chicken Taquitos
These baked chicken taquitos are crispy with sweet red peppers, onions, and enchilada sauce.
Servings: 12 taquitos
Calories: 180kcal
Cost: $20
Equipment
- large baking sheet
- large skillet
- microwave
- cutting board
- sharp knife
Ingredients
For the chicken taquitos
- 1 lb ground chicken
- ½ large yellow onion diced
- 1 tsp cumin
- 1 red bell pepper diced
- ½ cup enchilada sauce store bought
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 2 cloves garlic chopped
- 12-14 corn tortillas
- ½ cup white cheddar cheese grated
- salt & pepper
- olive oil
For the avocado sauce
- ½ a ripe avocado mashed
- ¼ cup plain greek yogurt
- chopped parsley optional
- ½ a lime zest and juice
- pinch of salt
- 1 tbsp olive oil
Instructions
- In a large skillet over medium heat, add the onions, peppers and garlic with a tablespoon of olive oil. Add a pinch of salt and pepper and the cumin. Cook the vegetables for 3-4 minutes, until softened.½ large yellow onion, 1 tsp cumin, 1 red bell pepper, 2 cloves garlic, salt & pepper
- Dump in the ground chicken into the skillet and break it up with a spatula. Continue to cook the meat and vegetables until fully cooked through, about 4-5 minutes. Stir occasionally.1 lb ground chicken
- Add the enchilada sauce, the parsley, cilantro. Stir and allow to heat for 1 minute. Then bring the heat down to low and allow the food to simmer for about 5 minutes to thicken. Then remove from the heat.½ cup enchilada sauce, ¼ cup fresh parsley, ¼ cup fresh cilantro
- Preheat the oven to 425°F. Heat the corn tortillas in the microwave for about 60 seconds, until they are extremely soft and pliable.
- To assemble the taquitos: rub the tortillas with olive oil. Add a small spoonful of the meat and veggie mixture on one end of the tortilla. Top the meat with a pinch of cheese. Roll the taquito up tightly and place it seam-side down on a baking sheet. Repeat until you run out. You can place the taquitos close together to prevent them from unrolling.12-14 corn tortillas, olive oil, ½ cup white cheddar cheese
- Bake the taquitos for five minutes in the oven. Flip each taquito and then bake them for an additional five minutes. Remove and let cool for a few minutes.
- To make the sauce, add the avocado, greek yogurt, parsley, lime zest and juice, olive oil and a pinch of salt to the bowl. Stir together.½ a ripe avocado, ¼ cup plain greek yogurt, chopped parsley, ½ a lime, pinch of salt, 1 tbsp olive oil
- Serve the taquitos with the sauce!