Baked Chicken Taquitos for 20 Servings with Rotisserie Chicken

Instructions:

1. Prep the Filling: In a large mixing bowl, combine the 3 cups of shredded rotisserie chicken, 0.5 cup Greek yogurt, 4 oz diced green chiles, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 1 cup shredded white cheddar. Mix until the chicken is completely coated and the mixture looks like a cohesive paste.
2. Steam the Shells: Stack 5-6 corn tortillas at a time between two damp paper towels. Microwave for 30-45 seconds. Note: They should be steaming hot and very flexible; if they feel stiff, they will crack.
3. Portion the Filling: Lay a warm tortilla flat. Place 2 tablespoons of the chicken mixture in a tight line about half an inch from the edge.
4. Roll Tight: Roll the tortilla away from you as tightly as possible. Ensure there are no large air pockets, as these will cause the taquitos to explode or become soggy.
5. Set the Seam: Place the taquito seam side down on a parchment lined baking sheet. The weight of the filling will keep it from unrolling.
6. Oil and Season: Mist the tops of all 20 taquitos generously with avocado oil spray. Sprinkle the 1 tsp of coarse sea salt evenly over the tops. Note: The salt sticks better to the oil than the dry shell.
7. Bake for Crunch: Slide the tray into a preheated 425°F (218°C) oven. Bake for 15-20 minutes. Look for the edges to turn a deep mahogany brown and the shells to feel rigid when tapped with a fork.
8. Blitz the Dip: While the oven does the work, put the avocado, cilantro, lime juice, and minced garlic into a food processor. Blend until velvety and smooth.
9. Rest and Serve: Let the taquitos sit for 2-3 minutes after they come out of the oven. Note: This allows the interior cheese to set so it doesn't squirt out on the first bite.
10. Final Garnish: Serve the hot taquitos alongside the cool avocado crema.