I’ve had this recipe bookmarked for way too long. Luckily Cinco de Mayo came around and I had an excuse to make some Mexican food. I’ve made beef taquitos in the past, but never with chicken. No matter how many times I will make taquitos the corn tortillas always crack. I’ve tried the microwave version with damp paper towels and in the oven covered in tin foil. Crack, crack, crack. This recipe had a different version of softening the tortillas. By dipping them in warm chicken broth for 1 to 2 seconds. I know this method is used for enchiladas but with oil instead. I liked the idea but do you think it worked? No! The tortillas actually broke in the broth and I had to fish them out. Baked taquitos are delicious but you have to put a lot of toppings on top to cover their cracked mess. ;)
I needed one of these to relieve the stress of cracked tortillas!
The best guacamole ever.
My boyfriend and I enjoyed these taquitos with a loads of homemade guacamole, plain Greek yogurt, salsa and spinach. He is not a fan of those store bought roasted chickens but when time is limited they are great to pick up. I love using them in recipes like this because it makes the meal come together quickly. The additional seasonings added to the chicken enhanced the flavor for a more inspired Mexican dish. I had extra seasoned chicken left over and it worked great as a salad topper that I took to work during the week. (I only ended up baking 9 taquitos, but the recipe does make 12 whole taquitos.)
Baked Chicken Taquitos
Adapted from Wholefoods
2 tsp extra virgin olive oil
1 cup chopped sweet onions
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp paprika
Dash of ground cayenne pepper
1/2 tsp sea salt
1/4 cup chopped cilantro (makes the dish)
2 cups shredded cooked chicken breasts
2 cups low-sodium chicken broth (I had vegetable broth on hand instead)
12 (6-inch) corn tortillas
1/2 cup shredded pepper jack cheese or crumbled queso fresco
Toppings: chopped spinach, homemade guacamole, plain Greek yogurt, green onions, chopped tomatoes, salsa and/or hot sauce.
Preheat oven to 425 degree F and oil a 13x8 glass baking dish. 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, cayenne pepper 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.
My little work station, right to left. Apartment kitchens can be so complicated sometimes!
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.