Baked Chicken Taquitos with Green Chiles and Avocado Yogurt Dip Recipe
Transform rotisserie chicken into a crunchy, creamy dinnertime staple with this easy recipe. Avocado, yogurt and lime blend together for a cool and creamy dip.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Skillet
- Spatula
- Paper towel
Ingredients
- 1 deli rotisserie chicken (2 lb)
- 3/4 cup shredded Cheddar cheese (3 oz)
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano leaves
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 24 corn tortillas
- 1 tablespoon vegetable oil
- Additional cilantro to garnish, if desired
- 1 ripe avocado
- 1/2 cup plain yogurt (from 6-oz container)
- 1 tablespoon fresh lime juice
- Dash salt
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