Crispy Chicken Taquitos

• Chicken breast(500 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Tomato paste(1 tbsp)
• Chicken Broth(120 ml)
• Cheddar cheese(150 g)
• Tortilla(8)
• Rapeseed Oil(1 tbsp)
• Sour cream(120 g)
• Lime(1)
• Lettuce(1)
• Tomato(2)
• Coriander(10 g)optional

Method

1. 1

   Preheat the oven to 220°C. Finely chop the {Onion}, mince the {Garlic}, shred the {Cheddar cheese}, chop the {Lettuce} and dice the {Tomato}. Halve the {Lime}.

   ~15 min

2. 2

   Heat the {Olive oil} in a large pan over medium-high heat. Add the {Chicken breast}, half the {Salt}, and the {Black pepper}. Cook for 6 minutes, turning a few times, until lightly golden and nearly cooked through.

   ~6 min

3. 3

   Add the {Onion}, {Garlic}, {Paprika}, {Cumin}, and {Oregano}. Cook for 2 minutes until fragrant. Stir in the {Tomato paste} and {Chicken Stock}, then simmer for 8 minutes until the chicken is fully cooked and the liquid has mostly reduced.

   ~10 min

4. 4

   Transfer the chicken to a board and shred it into bite-size pieces, then return it to the pan and toss with the onion mixture. Stir in two-thirds of the {Cheddar cheese} and the remaining {Salt} until melted and cohesive.

   ~4 min

5. 5

   Divide the filling between the {Tortilla}, roll tightly, and place seam-side down on a baking tray. Brush with the {Vegetable oil} and sprinkle over the remaining {Cheddar cheese}. Bake for 12 minutes until the tortillas are golden and crisp at the edges.

   ~12 min

6. 6

   Mix the {Sour cream} with juice from half the {Lime}. Toss the {Lettuce} and {Tomato} with juice from the remaining half of the {Lime}. Serve the taquitos with the lime sour cream and scatter over the {Fresh cilantro} if using.

   ~3 min