Zutaten für Baked Chicken Taquitos
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cumin
- 1/2 teaspoon paprika
- Sea Salt
- 1/4 cup chopped cilantro
- Chicken Meat
- Gluten Free Chicken Stock
- Corn Tortillas
- Monterey Jack Cheese
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Zubereitung von Baked Chicken Taquitos
- Preheat oven to 425°F (220°C). Lightly grease a baking sheet.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat.
- Add 1 medium chopped onion and cook until softened and translucent, about 3-5 minutes.
- Add 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon salt.
- Stir and cook for 2-3 minutes more, until fragrant.
- Remove from heat and stir in 1/4 cup chopped cilantro and 2 cups shredded cooked chicken.
- Set aside.
- In a wide skillet or shallow pot, bring 1 cup chicken broth to a simmer.
- Dip each tortilla briefly (1-2 seconds) into the simmering broth to soften.
- Lay tortilla flat on a work surface. Spread 2-3 tablespoons of the chicken mixture evenly across the bottom third of the tortilla.
- Top with 1 tablespoon of shredded cheese.
- Roll up tightly and place seam-down on the prepared baking sheet.
- Repeat with remaining tortillas.
- Lightly brush or spray taquitos with cooking spray or olive oil.
- Bake for 12-15 minutes, or until golden brown and crispy.
- Serve immediately with salsa, sour cream, and guacamole.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
31g
Carbs
12g
