Baked Chicken Taquitos with Guacamole

For a fresh take on chicken dinner, repackage it up into these tasty taquitos. The chicken is already cooked and ready to shred, and an oven method means no spatter. 

What You Get

Corn tortillas 

Sous vide chicken 

Shredded Jack cheese 

Romaine lettuce 

Tomato 

Cilantro 

Lime 

Guacamole 

Sour cream 

What You’ll Need

Vegetable oil spray or vegetable oil

Salt 

Ground cayenne pepper (optional)

Makes 3 servings

20 minutes active 

30 minutes total 

Step 1

Preheat the oven to 425°F. Generously spray or grease a sheet pan with vegetable oil.  

Step 2

Wrap the tortillas in a damp towel and microwave until warm and pliable, about 1 to 2 minutes. Shred or chop the chicken. In a bowl, combine the chicken, the Jack, and season with salt. If you want some heat, add a pinch of cayenne. Toss to combine.  

Step 3

Working with one tortilla at a time, add a large pinch of the chicken mixture on one side, before rolling it up. Place the taquitos seam-side down on the prepared pan. Continue filling the taquitos, nestling them together on the pan, until all of the ingredients are used. Generously spray or brush the taquitos with canola oil. Transfer the pan to the oven and bake until the taquitos are golden, about 20 minutes. 

Step 4

Meanwhile, slice the lettuce. Chop the tomato. Pick a handful of cilantro leaves and toss the stems. Cut the lime into wedges. 

Step 5

Spread the shredded lettuce on plates, and pile the chicken taquitos on top. Dollop with the guacamole and sour cream, and scatter with the tomato and cilantro leaves. Serve warm, with the lime wedges for squeezing.   

Contains: milk.