Growing up my and during school breaks we always had taquitos, the frozen kind in the box, you warm them up in the oven, yeah not so great, huh? But I looved them! I had a whole package of flour tortillas to use and knew this is what I wanted to make. Mr. J doesn't care for them but I really wanted some taquitos so I made these pretty quickly. This was really a fast put together minus the chicken, but that can be made in advance. I served with a side of ranch dressing because this was a guilty pleasure of mine growing up.
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
1 cup crumbled queso fresco or shredded Monterey jack or cheddar
Method
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.
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.
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
1 cup crumbled queso fresco or shredded Monterey jack or cheddar
Method
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.
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.
xoxo,
Mrs. J
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