Lunch: Baked Chicken and Cheese Taquitos

Make the most of store-bought rotisserie chicken with this healthy recipe for baked taquitos stuffed with chicken and cheese.

Ingredients

3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
3 cups shredded rotisserie chicken
1 cup shredded cheddar or Mexican blend cheese
1 1/2 cups chicken broth
12 (6-inch) corn tortillas (See Kelly's Notes)
http://www.justataste.com/2009/02/guacamole-bruschetta/ , for serving
http://www.justataste.com/2009/01/salsa-cruda-with-baked-garlic-and-lime-pita-chips/ , for serving

Instructions

Preheat the oven to 425 ºF and line a baking sheet with parchment paper.
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.
Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.
Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.
In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.
Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.

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