Oven Baked Chicken Taquitos
Recipe by Cherished Bliss
Author: Audra
Makes approximately 25
Ingredients
- 4 chicken breast
- 4 cups of vegetable or chicken broth
- salt and pepper, to taste
- 8 oz light cream cheese, softened
- 4-6 green onions (no more than ½ cup), finely chopped (including the green part)
- 2 TBSP cilantro, finely chopped
- 3 garlic gloves, minced
- 1 small jalapeno, finely chopped
- 2 roma tomatoes, finely chopped
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp pepper
- ½ tsp kosher salt
- 1 tsp oregano
- 30 corn tortillas
- olive oil, for brushing the taquitos before baking
Instructions
- First cook the chicken breast in a large stock pot or in a crock pot.
- If cooking chicken on the stove top, use 2-4 cups of broth.
- If using a crock pot use about a cup of broth.
- Cover and simmer chicken until falling apart tender.
- If cooking in the crock pot cook on high for 3 -4 hours.
- Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
- Preheat oven to 425 degrees.
- Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.
- Next, line a baking sheet with foil.
- Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.
- Once all the tortillas are made, spray the tortillas with vegetable or olive oil. I use a Misto Sprayer for this step. You may also brush on the oil as well.
- Cook for 25-30 minutes @ 425 degrees.
- Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.
Notes
If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.
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