Baked Chicken Toquitos

Original recipe found here.

I had come across this recipe a couple of times and wasn't sure about it.  I had never really had toquitos aside from the ones at a 7-11 a long time ago.  One of my friends tried a recipe and told me I had to try it.  Here is my version.  Enjoy!

Ingredients:

2 chicken breasts

1/2 onion, chopped

1 1/2 teaspoons chili powder

1 can green enchilada sauce, 15 oz size

1/2 teaspoon garlic

1/2 teaspoon cumin

1/2 cup sour cream

1/4 cup shredded cheddar cheese

1 package flour or corn tortillas, the medium soft taco size worked best

Combine chicken breasts, onion, seasonings and enchilada sauce in a slow cooker.  You can let it cook all day, or about an hour of high.  I had to speed mine up and cooked them on high.  Once the chicken in done, shred stir in sauce.  Add in sour cream and shredded cheese.  At this point your mixture should not be runny.  If it is runny, use a slotted spoon for the next step.

Heat 3 or 4 tortillas in the microwave for about 20 seconds, this will make them easier to work with.  If they are cracking, try microwaving a little bit longer.  Put about 1/4 cup of the mixture on the shell, near one side.  Roll up and place on a large baking sheet, seam side down.  Continue with all of the tortilla shells, until completed.

Bake at 350 degrees.  It should take about 30 minutes.  You want the shell to get a little bit crispy.  The recipe I adapted from suggested spraying the shells with a non-stick cooking spray to give it a fried flair.

The toquitos turned out a lot better than I was expecting.  Try serving them with cilantro lime sour cream.