 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I got this recipe off of a blog ( ). I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make. I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice. I served it with a spicy salsa and it tasted great. The chicken broth is needed if you are using corn tortillas only. Ingredients:
1 tablespoon olive oil, plus more for brushing tortillas and oiling a baking sheet |
1 cup onion, chopped |
2 garlic cloves, chopped |
1 teaspoon cumin |
1 teaspoon paprika |
1/2 teaspoon sea salt (i used regular salt) |
1/4 cup cilantro, chopped |
2 cups cooked chicken, shredded |
2 cups low sodium chicken broth |
12 tortillas (6inches) |
1 cup queso fresco, crumbled or 1 cup monterey jack cheese or 1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 425F and oil a baking sheet.
2. Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
3. Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
4. Take from heat and stir in cilantro and chicken. Set aside.
5. IF YOU ARE USING FLOUR TORTILLAS:.
6. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
7. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
8. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
9. IF YOU ARE USING CORN TORTILLAS.
10. Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
11. Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
12. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
13. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
14. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
|
|