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Baked Chicken Taquitos with Guacamole

For taquitos:
1 lb. boneless, skinless chicken breasts
The Spice Hunter Salt Free Spicy Garlic Organic Grinder
1 (15oz.) can chicken broth
18 corn tortillas
cooking spray or vegetable oil

For guacamole:
2 ripe avocados
1 Tbsp. lemon or lime juice
¼ cup minced red onion
½ tsp. coarse ground The Spice Hunter Salt Free Spicy Garlic Organic Grinder

Generously grind seasoning onto chicken. Heat an oiled sauté pan over medium-high heat, add chicken, browning on both sides. Add broth to pan, cover and boil for about 20 minutes or until chicken is cooked through. If the broth is boiled away before the chicken is cooked, add a small amount of water to the pan. Once cooked, use 2 forks to shred chicken. Preheat oven to 425°F while chicken is cooking. Season with additional Spicy Garlic Organic Grinder to taste, if desired. Heat tortillas in microwave until pliable. Fill each tortilla with a spoonful of shredded chicken, roll up and place, seam-side down, on greased baking sheet. Bake for 25-30 minutes or until browned as desired, turning occasionally. While taquitos are cooking, prepare guacamole. Mash avocados in a bowl and then mix in lemon or lime juice, onion and seasoning. Refrigerate until taquitos are ready to serve.