Baked Chicken Taquitos

Makes 20 taquitos

3 cups cooked shredded (or chopped) chicken – about 2 large breasts
5 tablespoons butter, divided
1 medium onion, diced
2 chipotle chiles en adobo, minced
1 ½ teaspoons cumin
3 tablespoons fresh cilantro, chopped
8 ounces Monterey Jack cheese, shredded
20 small corn tortillas

Preheat oven to 400 degrees.

Place cooked chicken into a medium bowl. Set aside. Melt 1 tablespoon butter in a small frying pan over medium heat.  Add onions and sauté until tender.  Stir in minced chipotle peppers and cumin.  Add to chicken, along with chopped cilantro and grated cheese. Mix to combine.

Melt remaining 4 tablespoons butter in a small saucepan. Set aside. Line 2 baking sheets with a silpat or parchment paper and brush lightly with butter.

To make taquitos: Heat griddle or nonstick pan over medium heat. Place one tortilla on the pan , turning until pliable. Remove the tortilla to a clean work surface. Add about 3 tablespoons of filling to the bottom third of each warmed tortilla and roll it away from you into a tight cigar. Place the taquito on the baking sheet, seam side down. Repeat with remaining tortillas and filling, leaving ample space between the taquitos to allow for the tortillas to crisp.

Brush taquitos with melted butter, and bake for 20-25 minutes, or until they are browned and crispy.  Cool slightly before serving.

Serve with guacamole, salsa, and sour cream.


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