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- Prep 5min
- Total25min
- Servings8
ByGimme Some Oven
Updated April 19, 2017
Ingredients
4
cups shredded cooked chicken
1
cup salsa, plus extra for serving
1
(8-count) package Old El Paso™ mini flour tortillas
2
cups shredded pepperjack cheese (or favorite cheese)
1/2
cup fresh cilantro, roughly chopped
Steps
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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.
Nutrition Information
No nutrition information available for this recipeMore About 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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