16 taco size corn tortillas (you can use flour, then they’re flautas!)
olive oil spray
4 medium avocados, pit removed, chopped and scooped from the skin
1/2 cup chopped cilantro leaves, about half a bunch
1/4 cup finely chopped white onion, from about 1/4 of a medium white onion
2 tablespoons lime juice, from about 2 limes
2 teaspoons finely chopped jalapeno, ribs and seeds removed, from about half a medium jalapeno
1/4 teaspoon salt
Combine all the ingredients in your slow cooker. No need to defrost your chicken breasts, throw them in frozen! Cook over low heat for 6-8 hours, or high heat for 4-6 hours.
After your chicken is done cooking, shred it with 2 forks in your slow cooker. Mix the shredded chicken with the juices.
Preheat your oven to 425 degrees with the oven rack in the middle. Line a rimmed baking sheet with parchment paper.
Put your tortillas on the baking sheet, overlapping them is fine, and put them in the oven for a few minutes until they are soft. If you don’t soften the tortillas, they break when you roll the taquitos.
Get 1.5 tablespoons of the shredded chicken per taquito. Squeeze any excess moisture from the chicken before putting it on the taquito. You want the chicken juicy, but not dripping wet, otherwise the taquitos will be soggy on the bottom.
Spoon the 1.5 tablespoons of the shredded chicken down the center of the tortilla, then roll it up. Put the taquitos seam side DOWN on the baking sheet. Repeat with all the tortillas.
Spray the top of the taquitos with olive oil spray. Then sprinkle with salt.
Bake the taquitos for 15-20 minutes, until golden brown and crispy. Remove from the oven and let them cool for a few minutes before serving.
While the taquitos are baking, make the guacamole. Combine all the ingredients in a medium size bowl, and mash with a potato masher until combined and chunky. Taste for salt and lime juice, add more if needed.