Baked Chicken Taquitos
This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.
Steps
Preheat oven to 425f and oil a baking sheet.
Heat olive oil over medium heat in a skillet.
Add onion and cook until starting to soften and turn translucent , 3 to 5 minutes.
Add garlic , cumin , paprika and salt.
Stir to combine and cook 2 to 3 minutes longer , until fragrant.
Take from heat and stir in cilantro and chicken.
Set aside.
Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
When broth simmers , dip tortillas briefly , one at a time , just to soften , 1 to 2 seconds.
Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third.
Top with a tablespoon of cheese and roll up.
Place seam side down on the baking sheet.
Repeat with remaining tortillas.
Spray or brush tortillas lightly with oil and bake until crisp and lightly browned , 12 to 15 minutes.
Serve immediately.
Ingredients
olive oil, onion, garlic cloves, ground cumin, paprika, sea salt, cilantro, chicken meat, gluten-free chicken stock, corn tortillas, monterey jack cheese