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Chicken and Avocado Taquitos

Chicken and Avocado Taquitos
  • Prep 5 min
  • Total 25 min
  • Servings 8
A quick and easy Mexican favorite!
By Gimme Some Oven
Updated April 19, 2017


  • 4 cups shredded cooked chicken
  • 1 cup salsa, plus extra for serving
  • 1 (8-count) package Old El Paso™ mini flour tortillas
  • 1 avocado, diced
  • 2 cups shredded pepperjack cheese (or favorite cheese)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 lime


  • 1
    Preheat oven to 350°F. Line a baking sheet with aluminum foil, then mist with cooking spray.
  • 2
    Prep your ingredients. You will need about 3 cups of shredded cooked chicken (use a rotisserie chicken to make it easy).
  • 3
    In a small bowl, stir together shredded chicken and salsa until combined. Set aside.
  • 4
    Lay tortillas on a flat work surface. Place about 1/2 cup shredded chicken in a line down the center of each tortilla.
  • 5
    Add a few pieces of diced avocado. Then sprinkle with your desired amount of cheese and fresh cilantro and a sprinkle of lime juice.
  • 6
    Roll the tortillas up tightly, and place seam-side down on the baking sheet. Mist the tortillas with cooking spray or olive oil.
  • 7
    Bake for 20 minutes or until the cheese is melted and tortillas are lightly toasted. Serve immediately with salsa for dipping.

No nutrition information available for this recipe

  • Anyone out there looking for a super quick and easy appetizer for Cinco de Mayo? Or for game day? Or to satisfy your Mexi-craving (which in my book is just about EVERY day)?? Then you should totally give these Chicken & Avocado Taquitos a try! They are easy to make, easy to customize with your favorite ingredients or dippers, and also muy popular with a crowd.
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