Baked Chicken Taquitos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy baked chicken taquitos filled with seasoned shredded chicken, paired with a smooth avocado crema for dipping. This Mexican-inspired taco and burrito recipe, ready in about 33 minutes, pairs cooked chicken breast, shredded, corn tortillas, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a medium bowl, mix 2 cups shredded cooked chicken breast with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly seasoned.
  2. Step 2: Warm 12 small corn tortillas in the microwave wrapped in a damp paper towel for 30 seconds until pliable.
  3. Step 3: Place about 2 tbsp of the chicken mixture and 1 tbsp shredded cheddar cheese onto the lower third of each tortilla. Roll tightly and place seam side down on a baking sheet lined with parchment paper.
  4. Step 4: Lightly spray the taquitos with cooking spray and bake for 15-18 minutes, turning once halfway through, until edges are crispy and golden brown.
  5. Step 5: While taquitos bake, blend 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp fresh lime juice, 2 tbsp chopped cilantro leaves, and 2 tbsp water in a food processor until smooth and creamy.
  6. Step 6: Serve the hot taquitos with avocado crema on the side for dipping.

Frequently asked questions

How long does Baked Chicken Taquitos with Avocado Crema take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chicken Taquitos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.

Can I substitute ingredients in Baked Chicken Taquitos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chicken Taquitos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chicken Taquitos with Avocado Crema?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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