Baked Taquitos

flygirl #5's Note:

I got this recipe off of a blog (bigboldbeautifulfood.blogspot.com). I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make. I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice. I served it with a spicy salsa and it tasted great. The chicken broth is needed if you are using corn tortillas only.

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

Ingredients:

Serves: 2-4

Yield: 12.0 Taquitos

• 1 tablespoon olive oil , plus more for brushing tortillas and oiling a baking sheet
• 1 cup onion , chopped
• 2 garlic cloves , chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon sea salt (I used regular salt)
• ¼ cup cilantro , chopped
• 2 cups cooked chicken , shredded
• 2 cups low sodium chicken broth
• 12 tortillas (6inches)
• 1 cup queso fresco, crumbled or 1 cup monterey jack cheese or 1 cup cheddar cheese , shredded

Directions:

1. Preheat oven to 425F and oil a baking sheet.
2. Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
3. Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
4. Take from heat and stir in cilantro and chicken. Set aside.
5. IF YOU ARE USING FLOUR TORTILLAS:.
6. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
7. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
8. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
9. IF YOU ARE USING CORN TORTILLAS.
10. Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
11. Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
12. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
13. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
14. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.

Reviews

[Diana #2]

I've never had nor made taquitos before. To be truthful....I didn't even know what they were. :) Now I'm a fan. I thought these were wonderful. Loved how nicely everything came together (omitted the cumin), and a great use for leftover chicken. Actually, you could use any meat and I'm sure you'd get the same great result. I will have to practice my 'rolling technique' though. ;) Thanks for sharing your recipe Flygirl. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

[CIndytc]

I had over family to rate this fabulous recipe that I made for PAC fall 2011, and we all gave it a 5!

[~Nimz~]

We enjoyed these as a snake yesterday. I did use chili seasoning in place of the cumin and added a little red pepper flakes to spice this up some. Topped this with some cheese dip and slices of avocado and we really enjoyed. I also used rotisserie chicken which made for a quick snack. Thanks. Made for the diabetic tailgate forum. :)