Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
2
-
2
-
12
-
1
-
-
-
-
Directions
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 , Oh, so good And a lot of bang for your buck fat-wise too, I think I only used a tablespoon of oil for the whole recipe used less salt and took other reviewers advice for the following: skipped the broth (used the microwave to soften the tortillas), subbed some chili powder and chipotle powder in for some of the other two spices and added lettuce to the toppings (the garnishes are really yummy with these and I consider them a must!) The rolling is a little bit of a trick at first It helps to roll them tight and hold them together as you carefully put them into the pan, holding the seam closed as you transfer They remind me of another favorite: Recipe #53496 Those are baked at 450, which I would recommend people do with the taquitos (it took 23 minutes for me to get the tortillas crispy and lightly browned) These are worth the work, and so much tastier than any storebought version could be!, Oh, so good And a lot of bang for your buck fat-wise too, I think I only used a tablespoon of oil for the whole recipe used less salt and took other reviewers advice for the following: skipped the broth (used the microwave to soften the tortillas), subbed some chili powder and chipotle powder in for some of the other two spices and added lettuce to the toppings (the garnishes are really yummy with these and I consider them a must!) The rolling is a little bit of a trick at first It helps to roll them tight and hold them together as you carefully put them into the pan, holding the seam closed as you transfer They remind me of another favorite: Recipe #53496 Those are baked at 450, which I would recommend people do with the taquitos (it took 23 minutes for me to get the tortillas crispy and lightly browned) These are worth the work, and so much tastier than any storebought version could be!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
