Baked Chicken Taquitos

Jamie and Jason's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 3.0 taquitos

• 1 tablespoon olive oil, more for brushing tortillas
• 1 cup chopped onion
• 2 garlic cloves, 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 stock
• 12 (6 inch) corn tortillas
• 1 cup shredded monterey jack cheese

Directions:

1. 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.
2. 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.

Reviews

[Starrynews]

Yum, this was delicious! The only problem I encountered was with using the broth to soften the tortillas - perhaps it was the brand I had - but they absolutely disintegrated, despite trying to do a quick in and out of the broth with some tongs. So I resorted to warming them based on the package directions and was in good shape from there. The filling was flavorful and delicious, and I had time to whip up some homemade guacamole while they were in the oven. Served with the guac, some sour cream, and salsa. Wonderful! Thanks for sharing! PAC Spring '12

[Chef #1531249]

These were delicious! Based on previous reviews, I did not soften the tortillas with chicken broth but simply warmed them a few seconds in the microwave. I used canned chicken, which made the recipe super easy. The taquitos crisped up nicely in the oven; nobody missed the deep fry. Thanks so much for a fabulous dish.

[Muffin Goddess]

This got definite thumbs-up from DH, which is always a good thing! I used a Costco rotisserie chicken and smoked pimenton in place of the regular paprika. Like Starrynews, I gave up on the broth when I couldn't find a happy medium between not moist enough to prevent cracking, and dissolved tortilla. I heated the tortillas on my comal, which worked perfectly. I really liked the flavor of the filling in this. I served these topped with chopped iceberg lettuce, homemade guacamole, sour cream and queso fresco, and served some salsa on the side. I especially enjoyed how easy these are with rotisserie chicken and no deep frying, so much so that I don't think I'll ever bother frying taquitos again. Definitely a keeper, thanks for posting! Made for PAC Spring 2012