I love mexican food. This is a very tasty, super simple and quick meal too! I paired this with my Cheesy Bean-less Chili Dip, even poured some on top. Delicious!
- 1 pound of Thin-cut Chicken Tenderloins
- 2 cups of Organic Chicken Broth
- 3 tablespoons of Olive Oil
- 1 tablespoon of McCormick Chicken Taco Seasoning
- 1 teaspoon of Chili Powder
- 1 teaspoon of Paprika
- 1/2 teaspoon of Ground Cayenne Pepper
- 1/2 teaspoon of Salt
- 1/3 of Onion
- 1/4 of large Green pepper
- 3 small Garlic cloves
- 8-10 full stems of Cilantro
- 1 cup of Kraft Mexican Cheese Blend
- 6-8 10″ Flour Tortillas
Mince onion, pepper, and garlic together then set aside. Separately, dice up cilantro and put aside.
Pre-heat the oven to 400 degrees. Sprinkle baking sheet with 2 table spoons of olive oil.
Spread 1 tablespoon of olive oil and place tenderloins in a large skillet. Add in seasonings along with a splash of water and chicken broth. As the chicken is cooking use two forks to shred the meat.
In a medium skillet pour in chicken broth on high heat. Allow this to slightly simmer then reduce to medium heat. Quickly dip in flour tortillas into broth to soften and add flavor. Seriously, 1-2 seconds max! FYI: Flour tortillas flake and brake very easy. I made a HUGE mess trying to make this work. Live and learn!
Top off with some cheese and roll up tight. Place taquito seam side down on baking sheet. Repeat until meat is gone.
Bake in oven for 10-15 minutes or until edges of tortilla is crispy and lightly brown. Allow to cool for a couple of minutes before serving.