Preheat oven to 425°F. Heat 3 tbsp oil in a large saucepan set over medium heat; cook onion, garlic and chipotles for 3 to 5 minutes or until slightly softened. Stir in white rice, salt and pepper. Cook for 2 to 3 minutes or until well coated.
Stir in broth; bring to boil. Cover and reduce heat to low; cook for 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork; let cool slightly.
Meanwhile, pulse beans in a food processor until smooth. Stir in Monterey Jack and Cotija cheese.
Spread 1/4 cup bean mixture down the center of each tortilla. Top evenly with rice mixture and chicken. Roll up tightly; place seam side down on parchment paper-lined baking sheet. Brush with remaining oil.
Bake for 10 to 15 minutes or until tortillas are golden brown and filling is heated through.
Meanwhile, in a food processor, mix together avocados, sour cream, lime juice, cumin, salt and pepper until smooth. Fold in cilantro.
Serve tacos with avocado cream for dipping.
Tacos dorados, also known as golden tacos or taquitos, are a tasty variation to traditional tacos. There are several elements that make this recipe unbelievably delicious:
Tortillas: Start with your favorite corn or flour tortillas, medium in size.
Filling: Layer your tortillas with the pulsed pinto beans and cheese, and coat with tender rotisserie chicken and rice. Enhance your simple white rice by sautéeing with onion, garlic and chipotles all simmered in broth.
Bake: Brush your rolled tortillas with oil and bake to perfection!
Sauce: Drizzle over your creamy, zesty and homemade avocado cream sauce.
Use this recipe for your next Taco Tuesday family dinner or for a tasty and impressive dish at your next gathering.
Alternatively, use flour tortillas if preferred.