Makes 12 taquitos, serves 4
- 1 pound boneless, skinless chicken breast.
- ¼ teaspoon garlic powder.
- ½ teaspoon kosher salt.
- 1 teaspoon ground cumin.
- 1 cup shredded Mexican cheese blend or cheddar cheese.
- 12 corn tortillas.
- Olive or canola oil spray.
1. Preheat the oven to 400°F.
2. Place chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, or until cooked through. Set aside to cool slightly.
3. Use a fork to shred the chicken into small pieces. Set aside to cool.
4. Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.
5. Place 2 corn tortillas at a time in between 2 damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling).
6. With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filling.
7. Place the taquitos seam-side down on a foil-lined baking sheet, spray the tops lightly with olive or canola oil spray, and bake for 25 minutes, or until crisp.
8. Serve with Avocado Lime Sauce
At this stage, the taquitos can be frozen in labeled zip-top bags for up to 3 months. When ready to eat, continue from step 7.
Tip: If you have left over rotisserie chicken, use 2 cups and follow from step 4.