Baked Taquitos
(from teacherrap’s recipe box)
Source: http://bigboldbeautifulfood.blogspot.com/2009/05/baked-taquitos.html (from RecipeThing user stephtastic_osborn)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: chicken, mexican, snacks
Ingredients
- 1 tablespoon olive oil, more for brushing tortillas
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 cup chopped cilantro
- 2 cups shredded cooked chicken meat
- 2 cups low-sodium, gluten-free chicken broth
- 12 (6-inch) flour or corn tortillas
- 1 cup crumbled queso fresco or shredded Monterey jack or cheddar
Directions
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Preheat oven to 425°F 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.
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Add garlic, cumin, paprika and salt.
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Stir to combine and cook 2 to 3 minutes longer, until fragrant.
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Take from heat and stir in cilantro and chicken. Set aside.
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IF YOU’RE USING FLOUR TORTILLAS: Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third.
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Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas.
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Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
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IF YOU’RE USING CORN TORTILLAS: If you’re using corn tortillas, bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
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When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds.
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Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third.
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Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas.
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Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.