Ingredients

• 1 tablespoon olive oil, more for brushing tortillas
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 cup chopped cilantro
• 2 cups shredded cooked chicken meat
• 2 cups low-sodium gluten-free chicken stock
• 12 (6 inch) corn tortillas
• 1 cup shredded monterey jack cheese

Instructions

1. Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

2. Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.