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. ---------------------------------------------------------------------------
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