Crispy Chipotle Cheesy Chicken Taquitos

Servings: 8

• 1 tbsp. + 2 tbsp. Olive Oil
• 1 Yellow Onion, finely diced
• 2 Garlic Cloves, minced
• 1 tbsp. Red Gold Roasted Garlic Tomato Paste
• 1 can (10 oz) Red Gold Petite Diced Tomatoes with Green Chilies
• 1 tsp. Chili Powder
• 1 tsp. Smoked Paprika
• 1 tsp. Dried Oregano
• 1 tsp. Salt
• 2 cups Cooked Shredded Chicken
• ⅓ cup Scallions, chopped
• ¼ cup Fresh Cilantro, chopped
• 16-18 Corn Tortillas, warmed
• 1 cup Shredded Mexican Cheese, or pepper jack
• Sour Cream, for serving
• Ranch, for serving

1. Preheat oven to 425F. Line a large rimmed baking pan with parchment paper.
2. In a large skillet over medium-high heat, add the 1 tablespoon olive oil.
3. Add the diced onion and minced garlic to saute until fragrant, about 2-3 minutes.
4. Stir in the tomato paste.
5. Stir in the diced tomatoes and cook over medium heat for 4-5 minutes, until liquid has been reduced by half.
6. Stir in the chili powder, smoked paprika, dried oregano, and salt.
7. Add the shredded chicken, scallions, and cilantro. Mix well.
8. Remove from heat to cool.
9. Add 2 tablespoons of chipotle chicken mixture in each warmed tortilla and 1-2 tablespoons of shredded cheese in the center. Roll up tightly. Place seam side down on the prepared parchment paper.
10. Drizzle the taquitos with the remaining olive oil.
11. Bake for 12 minutes, then flip to bake for 10-15 minutes, until crispy.
12. Enjoy warm with a drizzle of sour cream and ranch on the side!