Baked Chicken Taquitos

Mexican food is my go to a lot of the times. Full of flavor and usually easy to prep. However, it is often times fried or full of, not so easy on the hips, ingredients. With the new year in full swing a lot of us are trying to keep true to our healthier eating plans. This recipe will help you with just that without depriving you of the robust flavors we have all come to love with Mexican food. It is a easy recipe to put together and with a little prep work and assembly, you will have a great dinner on the table in no time! 

• Ingredients:
• 1 tablespoon olive oil, plus some for brushing
• 1 cup chopped onion
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 cup or more chopped cilantro
• 2 cups of shredded cooked chicken
• 2 cups chicken broth
• 12-16 (6-inch) corn tortillas
• 1 cup shredded Mexican cheese

Preheat oven to 425 degrees and cover a baking sheet with parchment paper. 

Heat olive oil over medium heat in a skillet. Add the onion and garlic and cooking until they start to soften and turn translucent. Add the cumin, paprika, and salt and stir to combine, cooking 2 to 3 minutes longer. Remove from the heat and stir in the chicken and cilantro and set aside. 

Bring the chicken broth to a simmer in a skillet. When the broth simmers, dip the tortillas briefly, one at a time, just to soften, 1 to 2 seconds. 

Lay the tortillas on a work surface and add 1 tablespoon cheese to the bottom third of the tortilla. Top with 2 to 3 tablespoons of the chicken mixture and roll up. Place seam side down on the baking sheet. Repeat with the remaining tortillas and brush lightly with the oil and bake until crisp, 12 to 15 minutes. Serve immediately with sour cream, salsa, guacamole, hot sauce or any other topping of your choice.