Baked Chicken Taquitos is a Mexican Food & very easy to prepare at your dinner time...
Ingredients:
| 1 | Large Can Chunk Cooked Chicken or 2 Cups Cooked Chicken Breasts |
| ½ cup | Chopped Onion |
| 1 | Garlic Clove, chopped |
| 1 tsp | Ground Cumin |
| 2 tsp | Smoked Paprika |
| 1 can | Chicken Broth |
| 6" Corn Tortillas | |
| 1 cup | Mexican Blend Shredded Cheese |
| Olive Oil |
Directions:
Shred the cooked
chicken into a small bowl and set aside. Preheat the oven to 425
degrees. Saute the onions and garlic clove in a tablespoon of olive oil
until translucent. Add to the shredded chicken.
Add the chicken broth to a small saucepan and bring to a boil. Meanwhile add the cumin, paprika, and shredded cheese to the chicken mixture, then toss to combine. Using tongs, dip one tortilla into the chicken broth for 6-8 seconds. This will loosen it up and help it not tear when rolling it. Carefully spread the tortilla on a board and add about 2 tablespoons of the chicken mixture. Carefully wrap up the tortilla and place it on a greased baking sheet. Continue with all of the filling and tortillas. Brush the rolled tortillas with olive oil. Bake for 12-15 minutes or until lightly golden on the edges. Serve with taco hot sauce and sour cream for dipping. Eat warm.
Add the chicken broth to a small saucepan and bring to a boil. Meanwhile add the cumin, paprika, and shredded cheese to the chicken mixture, then toss to combine. Using tongs, dip one tortilla into the chicken broth for 6-8 seconds. This will loosen it up and help it not tear when rolling it. Carefully spread the tortilla on a board and add about 2 tablespoons of the chicken mixture. Carefully wrap up the tortilla and place it on a greased baking sheet. Continue with all of the filling and tortillas. Brush the rolled tortillas with olive oil. Bake for 12-15 minutes or until lightly golden on the edges. Serve with taco hot sauce and sour cream for dipping. Eat warm.
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