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Baked chicken taquitos drizzled with avocado cream sauce on white serving platter.
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Baked Chicken Taquitos with Avocado Cream Sauce

This healthy Crispy Baked Chicken Taquitos recipe is made in the oven. Dip into an avocado cream sauce for a gluten free party appetizer!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mexican
Keyword: baked chicken taquitos, chicken taquitos avocado crema, how to make chicken taquitos,
Servings: 16
Calories: 148kcal
Author: Christine Rooney


For The Avocado Crema:

  • 2 ripe avocados
  • ½ cup sour cream
  • 1 jalapeno peppers remove seeds and membranes
  • 2 limes juice only
  • ½ tsp. salt


  • Heat oven to 400 degrees F.
  • Place chicken breasts on a baking sheet. Drizzle a heaping Tbsp. of olive oil over them. Sprinkle with 1 tsp. each of garlic powder, onion powder, cumin, smoked paprika, and chili powder long with ½ tsp. of kosher salt and pepper. Toss until completely coated.
  • Place the chicken in the oven and bake for 18-22 minutes (cooking times may vary depending on thickness of chicken). Remove from oven when finished baking.
  • Once the chicken has cooled shred it with two forks and place in a large mixing bowl. Add 1 cup of shredded cheese (any variety) and ½ cup of salsa. Toss until completely combined.
  • Fill The Tortillas: Place a stack of corn tortillas in a couple of wet paper towels (it's important that they're wet) and microwave for a minute. This will make them pliable and they won't break apart when rolling them.
  • Place a couple spoonfuls of the chicken filling into each tortilla and roll it up like a cigar.
  • Generously spray the bottom of a baking sheet with cooking spray. Place the rolled tortillas onto the baking sheet seam-side down. Generously spray the top of the taquitos with more cooking spray.
  • Place the pan(s) in a 400 degree oven and bake for 20 minutes or until crispy. Remove from oven when finished baking.

For The Avocado Crema:

  • Place 2 ripe avocados, ½ cup sour cream, the juice of 2 limes, 1 jalapeno (seeds removed), and ½ tsp. salt in a food processor. Pulse until creamy.
  • Serve the chicken taquitos with avocado crema, salsa, pico de gallo, guacamole, or any type of dipping sauce you like.


To Freeze: Bake as directed, allow taquitos to cool completely, and place them in a single layer into a freezer-friendly bag. Reheat for 2-4 minutes in the microwave or 10 minutes in a 400 degree oven.
You can use any type of cheese and any variety of salsa you like with this recipe.
Roasted, leftover shredded chicken, grilled chicken, or rotisserie chicken would taste great with this recipe.


Serving: 1cup | Calories: 148kcal | Carbohydrates: 11g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 290mg | Potassium: 264mg | Fiber: 2g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg