Recipe by Jamie and Jason
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.
Top Review by Chef Buggsy Mate
I am so glad I chose this recipe for Spring PAC! I tripled the recipe because I have a family of six, and I knew 3 taquitos would not be enough for a few of my kids. I chose to use chipotle chili powder and regular chili powder in place of the paprika. One package of my corn tortillas were a bit old and they split as I rolled them. The tortillas from the new pack were very thin and difficult to work with however; I found if I started rolling from the side closest to the filling I had much better luck. I am going to keep this recipe handy so that I can make the chicken filling for nachos, burritos, and other Mexican dishes. The chicken has such a wonderful flavor! Made and reviewed for Spring PAC 2012.
- 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 See How It's Made
- 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.