Baked Chicken Taquitos
Rolled tacos filled with chicken with cheese and homemade enchilada sauce
Ingredients
- 20 Flour Tortillas, fajita-size
- 2 cups Cheddar Cheese shredded
- 2 lbs Chicken Thighs boneless, skinless
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 qt Chicken Broth
For the Enchilada Sauce
- 1 tbsp Oil
- 1 6 oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1½ cups Chicken Broth
For Garnish, if desired
- Sour Cream
- Green Onions chopped
- Sriracha or Taco Sauce
Instructions
- In a sauce pan over medium-high heat, add chicken broth, cumin, chili powder and chicken. Cook for 15 minutes. Remove from pan to cutting board. Chop chicken. Transfer to bowl.
- In a separate sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer for 10 minutes
- Preheat oven to 425degF
- Add enchilada sauce to chopped chicken. Add cheese and toss to mix.
- Put portion of chicken mixture to center of tortilla, fold one side over top, pull tight around mixture and roll tortilla up. Repeat with remaining tortillas
- Line out on rack on a parchment paper lined baking sheet. Back for 15 minutes then turn each and cook another 10 minutes.
- Serve with desired garnish (sour cream, salsa, hot sauce, green onions)
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