Crispy Chicken Tinga Taquitos with Lime Avocado Crema

• 2 tablespoons extra virgin olive oil plus more for rubbing
• 1 pound ground chicken, beef, or turkey
• 1 yellow onion, chopped
• 2-3 chipotle peppers in adobo finely chopped, use to your taste
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 cup red enchilada sauce homemade or store-bought
• 16-20 corn tortillas warmed
• 2 cups shredded Mexican cheese
• pineapple salsa, shredded lettuce, and pickled onion, for serving

LIME AVOCADO CREMA

• 1 avocado, halved
• 1/2 cup fresh cilantro
• 1/2 teaspoon garlic powder
• 1/4 cup pickled jalapeños

juice from 2 limes

kosher or flaky salt

1. 1. Preheat the oven to 425 degrees F.
2. 2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
3. 3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, 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.
4. 4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. 5. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.