Description
Cheesy Butternut Squash Chicken Taquitos drizzled with an Avocado Crema. A fun fall recipe the family will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 1 garlic clove, minced
- 2 cups finely diced butternut squash
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 lb. boneless skinless chicken breast, cooked and shredded
- 1/4 teaspoon ground cumin
- 1/2 cup shredded Mexican cheese
- 13 whole wheat tortillas
Avocado Crema:
- 1/2 cup plain Greek yogurt
- 1 avocado
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- Optional: garnish with fresh cilantro, sliced red onion, or sliced jalapeno
Instructions
- Preheat oven to 450 degrees F.
- Heat a medium skillet to medium high heat, add olive oil and red onion. Sauté until onions are translucent, about 2-3 minutes. Add in the garlic and sauté for 30 seconds.
- Next add in the butternut squash and cook until the squash is just tender, about 7-10 minutes. Stirring throughout. Season with salt.é
- Add the butternut squash mixture to a large bowl, along with the shredded chicken breast. Add in ground cinnamon, cumin, and Mexican cheese. Gently toss to make sure spices coat the chicken and squash.
- Add about 1/3 cup of the chicken squash mixture to each tortilla and tightly roll. Place the tortilla seam side down on a baking sheet. Repeat process until all the tortilla shells are used up and chicken mixture is gone.
- Gently brush the top of each tortilla with canola oil.
- Bake for stuffed tortillas at 450 degrees F for 10-12 minutes.
- Remove from the oven and let rest to cool.
- In the meantime, to a food process or blender add plain Greek yogurt, avocado, fresh lime juice, ground cumin, red pepper flakes, and salt. Blend until smooth.
- Serve butternut squash chicken taquitos with avocado crema mixture.
- Optional: garnish with sliced red onion, fresh cilantro, and jalapeno.
Nutrition
- Serving Size: 2 taquitos
- Calories: 280
- Sugar: 2 g
- Sodium: 808 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 50 mg
