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Baked Chicken and Jalapeno Taquitos
Shredded chicken rolled up in a tortilla with Monterey Jack cheese and jalapeno then baked until crispy.
servings: 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 pound boneless skinless chicken breast
- 1 TBSP olive oil plus a little extra
- 1 cup diced yellow onion
- 1 jalapeno, diced
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 6 ounces Monterey Jack cheese, shredded
- 6 6-inch whole wheat flour tortillas
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Directions
- Place the chicken breast in a saucepan and cover completely with water then bring to a boil over medium-high heat.
- When water begins to boil reduce the heat to medium-low then cover then pan and simmer until chicken is cooked through, about 10 minutes.
- Remove the chicken from the pan and place on a cutting board to cool.
- Preheat the oven to 425°F.
- Brush a large baking sheet with a little olive oil and set aside.
- Empty the saucepan then add 1 TBSP of the oil to the pan over medium heat.
- Add the onion and jalapeno to the pan and cook, stirring often, until the onion has softened, about 7 minutes.
- Stir in the cumin, garlic, salt, and black pepper until thoroughly combined.
- Take the pan off the heat and set aside.
- Shred the chicken then stir it into the pan with the onion mixture until well combined.
- Lay out the tortillas then spread about 1/3-cup of the chicken mixture in a line across the tortilla just off-center and sprinkle on 1 ounce of cheese. Start with the side of the tortilla with the chicken then roll up tightly leaving the ends open. Place the rolled up tortilla seam-side down on the baking sheet. Roll the remaining tortillas the same way.
- Brush the tortillas with a little oil then bake in the preheated oven until lightly brown and crispy, 12 to 15 minutes.
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