This baked version of taquitos is healthier and less messy in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. A rotisserie chicken is perfect for the filling.
Special Diets:
Ingredients
Method
Preheat the 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. Remove 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 2-3 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.
Nutritional Info
Serving Size
About 3 taquitos
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.