Easy Baked Chicken Taquitos

chicken taquitosThe next time you're thinking taco night, think again and consider switching things up and trying some chicken taquitos instead. Crunchy and filled with a delicious, flavorful chicken and cheese mixture, this dish is a great addition to your dinner rotation.

Traditionally taquitos are fried, but this recipe from Whole Foods eliminates the extra grease and bakes them instead. They're quick (especially if you use rotisserie chicken), easy, and flavorful. Just serve them with a salad and some rice, and it's a perfect Tex-Mex meal.


Baked Chicken Taquitos

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) corn tortillas
1 cup crumbled queso fresco or shredded Monterey Jack or cheddar

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. 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.

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