1 pound skinless, boneless chicken breasts
4 tablespoons (56 g) extra-virgin olive oil, divided, plus more for brushing
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon (14 g) unsalted butter
2 garlic cloves, smashed and peeled
1 medium yellow onion, peeled and chopped
1 4-ounce can chopped mild green chiles
8 6-inch gluten free corn tortillas (fresh corn tortillas or store-bought), warmed in a hot-dry skillet until flexible
8 ounce Monterey Jack cheese, grated
Make the chicken. Preheat your oven to 400°F. Place the chicken breasts about 1 inch apart from one another in a 9-inch x 12-inch baking dish. Drizzle the chicken breasts with 2 tablespoons of the olive oil, then sprinkle with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled-side down, directly on top of the chicken breasts in the pan. Place the pan in the oven and bake until the chicken reaches 165°F on an instant-read thermometer, about 30 minutes. Remove the chicken from the oven and shred with two forks while it’s still warm. Place the shredded chicken in a medium-size bowl and set it aside.
Cook the onion. In a medium-size skillet, heat the remaining 2 tablespoons of olive oil and butter over medium heat until the butter is melted and the oil is hot. Add the garlic, and cook until brown and fragrant, about 2 minutes. Discard the garlic, and add the chopped onion and remaining salt and pepper. Cook the onions, stirring frequently, until they’re translucent, about 6 minutes. Add the chopped chiles, and mix to combine.
Assemble and bake the taquitos. Line a large rimmed baking sheet with parchment paper, and set it aside. Open the first, warm tortilla and place it on a flat surface. Scatter about 1 tablespoon of cheese on top of the tortilla in an even layer, leaving a 1/2-inch border clean. Top with about 1/8 of the shredded chicken and about 1/8 of the peppers and onion mixture in an even layer, and follow with another tablespoon of shredded cheese. Press down gently to help the filling adhere to the tortilla. Roll the tortilla tightly from one side to another, sealing in the filling. Place, seam-side down, on the prepared baking sheet. Repeat with the remaining tortillas and filling, placing the taquitos about 1/2-inch apart from one another. Brush the tops of the taquitos lightly with olive oil, then place the baking sheet in the oven and bake for 10 to 12 minutes, or until lightly golden brown all over. Serve immediately.
From the book Gluten-Free Small Bites by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2016.
Enter your email to immediately get the Top 5 Gluten-Free Recipes to Master and get new gluten free recipes to your inbox.We respect your email privacy, and will never share your information.