Ground chicken seasoned with our house Zesty Mexican blend will be the delectable filling for the crunchy baked taquitos on the outside, but spicy and cheesy inside. We serve it with a side of easy to make Mexican rice and two sauces: delicious enchilada smothered on top and creamy, salty lime avocado crema sauce to dip.

Crispy Chicken Taquitos with Enchilada Sauce, Lime Avocado Crema & Zesty Mexican Rice


12 oz ground chicken

6 oz jasmine rice

4 oz chicken stock

4 oz tomato puree

4 oz Zesty Mexican blend*

8 oz enchilada sauce

6 oz corn tortillas

8 oz mixed cheese

8 oz lime avocado crema

2 oz cilantro

4 oz onion

4 oz lime

*Zest Mexican Blend: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, pepper



Olive oil

Salt & pepper



Small saucepan

Medium saucepan with lid

Large skillet

Baking sheet

Cutting board and knife

Wooden spoon

6 oz water

Crispy Chicken Taquitos with Enchilada Sauce, Lime Avocado Crema & Zesty Mexican Rice

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*Approximate Values Based On My Fitness Pal


    Preheat the oven to 425 degrees F.

    Roughly chop cilantro

    Peel and roughly dice onion

    Cut lime into wedges


      Step 1: Prepare Rice

      Heat a large drizzle of oil in a medium saucepan over medium-high heat.  Add the rice and half the Mexican spice blend. Cook until rice gets a bit translucent (somewhat clear) about 3-4 minutes, stirring frequently.

      Add measured water, chicken stock and tomato puree.

      Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for approximately 20 minutes.  Remove cover and let stand 2-3 minutes before fluffing with a fork.

      Step 2: Prepare chicken base

      In a large skillet, heat a large drizzle of olive oil over high heat. When the oil shimmers, add the ground chicken, other half of Mexican spice blend and diced onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes.

      Add a pinch of salt, pepper and ½ of the enchilada sauce to the browned chicken. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

      Step 3: Prepare taquitos

      Warm the tortillas for 30 seconds to 1 minute in the microwave or in a skillet, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon equal amounts of chicken mixture down the middle of each tortilla. Add a sprinkle of cheese on each taquito – make sure you save some for later! - then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

      Step 4: Prepare warm sauce

      In a small saucepan, add remaining enchilada sauce and warm over medium high heat until it starts to bubble a bit. Remove from heat and sprinkle remaining cheese, mixing through so it melts slightly.

      Step 5: To serve

      Divide taquitos on plates and pour warm cheesy enchilada sauce on top. Serve with a side of Mexican rice garnished with cilantro, wedge of lime and side of avocado crema.