Ingredients
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- ½ tsp each – garlic powder, onion powder, cumin
- ¼ tsp salt
- 16 small corn tortillas
- cooking spray
Instructions
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Preheat oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set aside.
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Combine the shredded chicken and spices in a large bowl and stir to combine.
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Heat a non-stick skillet over medium heat and cook tortillas for 30 – 45 seconds on each side, until heated through. Place tortillas in a zip close back to steam and soften.
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Place a small amount (about 2 tbsp) of meat mixture in a line on each softened tortilla and tightly roll up. Place rolled taco, seam-side down, on the cooling rack or parchment paper (leave room on all sides of the rolled taco).
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Spritz all sides of the rolled tacos with the non-stick spray and bake for 18 minutes, then carefully flip the taquitos and continue baking an additional 5 minutes, until browned and crisp. Serve with your favorite dips like guacamole, salsa and sour cream. Enjoy!
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