In celebration of Cinco de Mayo this past weekend we made these Baked Chicken Taquitos that were just fantastic. Taquitos are a Mexican food dish consisting of a small rolled-up tortilla and some type of filling (usually beef or chicken) that is then deep fried. This recipe appealed to us because we could bake the filled tortillas instead of deep fry. We served with salsa and guacamole for dipping, warm black beans, and Coronas with lime. These can be enjoyed on Cinco de Mayo – or any day of the week!
Baked Chicken Taquitos
from WholeFoods Market recipes
1 Tbs olive oil, more for brushing tortillas
1 C chopped onion
2 cloves garlic, chopped
1 Tsp ground cumin
1 Tsp paprika
1/2 Tsp sea salt
1/4 C chopped cilantro
2 C shredded cooked chicken meat
2 C low-sodium, gluten-free chicken broth
12 (6-inch) corn tortillas (we prefer flour tortillas)
1 C crumbled queso fresco or shredded Monterey jack or cheddar (we used 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.