Shredded Chicken Taquitos

I have had Picky Palates' cookbook sitting on my shelf for almost a year now.  And I FINALLY got around to whipping up one of her recipes.  Flipping through, this recipe jumped out at me - simple and would appeal to my whole family.  But I wanted to spruce it up just a tad.  My family likes a little kick to our Mexican food, so a touch of cayenne pepper was called for.  After preparing it, I also thought about adding some black beans next time.  That would make this a little heartier for dinner.  Next time.

The dipping sauce is one of my recipes.  It's the Avocado Dipping Sauce from my Southwest Egg Rolls.  Adapted for this though, I used cilantro instead of parsley.  It's a great pairing and had my kids begging for leftovers the next day for lunch.  

Shredded Chicken Taquitos

(Adapted from The Picky Palate)


2 Tbs. olive oil
1 red bell pepper, finely chopped
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 can (10 oz.) diced tomatoes with green chilies
2 chicken breasts, boiled and shredded
3 Tbs. fresh cilantro, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
2 cups shredded Mexican blend cheese
10 flour tortillas
Cooking spray

Dipping Sauce:

2 avocados
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbs. milk
2 Tbs. vinegar
1/4 tsp. salt
2 Tbs. fresh cilantro, chopped
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 dash of black pepper


1. Add olive oil to a large skillet and heat over medium high heat.  Add bell pepper and onion.  Saute for about 5 minutes or until onion begins to be translucent.  Add garlic and saute for about 1 minute.  Add tomatoes, chicken, cilantro, salt, cumin, pepper, and cayenne pepper.  Stir over heat for about 3 minutes or until heated through.  Remove from heat and add cheese.  Stir until cheese is melted and incorporated.

2. Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.  Lay tortillas out.  Spread 1/3 cup of filling on each tortilla and roll up tightly.  Lay taquito on baking sheet, seam side down.  Spray wrapped taquitos with cooking spray.

3. Bake for 25-30 minutes or until the tortillas are crispy.

4. While taquitos are baking, prepare dipping sauce.  Add all ingredients in a food processor.  Mix until avocado is pureed and ingredients are incorporated.  Pour into single serving bowls and serve with warm taquitos.

Serves 5