Cheesy Butternut Squash Chicken Taquitos with Avocado Crema

Cheesy Butternut Squash Chicken Taquitos drizzled with an Avocado Crema, a fun fall recipe the family will love. These chicken taquitos are made in 35 minutes and each serving has 28 grams protein. Enjoy!!

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins


1 tablespoon olive oil
¼ cup diced red onion
1 garlic clove, minced
2 cups finely diced butternut squash
½ teaspoon salt
1 teaspoon ground cinnamon
1 lb. boneless skinless chicken breast, cooked and shredded
¼ teaspoon ground cumin
½ cup shredded Mexican cheese
13 whole wheat tortillas

[For the Avocado Crema]

½ cup plain Greek yogurt
1 avocado
1½ tablespoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon salt
Optional: garnish with fresh cilantro, sliced red onion, or sliced jalapeno

  1. Preheat oven to 450° F.
  2. 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.
  3. Next add in the butternut squash and cook until the squash is just tender, about 7-10 minutes. Stirring throughout. Season with salt.
  4. 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.
  5. Add about ⅓ 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.
  6. Gently brush the top of each tortilla with canola oil.
  7. Bake for stuffed tortillas at 450° F for 10-12 minutes.
  8. Remove from the oven and let rest to cool.
  9. 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.
  10. Serve butternut squash chicken taquitos with avocado crema mixture.
  11. Optional: garnish with sliced red onion, fresh cilantro, and jalapeno.
Nutritional Information


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Wednesday, 14 November 2018

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