Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 16 small corn tortillas
- cooking spray
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set aside.
- Combine the shredded chicken and spices in a large bowl and stir to combine.
- 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 bag to steam and soften.
- 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).
- 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!
Notes
For best results, make sure to soften the tortillas by heating them briefly before rolling to prevent cracking. Spraying the taquitos with cooking spray helps achieve a crispy texture without frying.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Method: Appetizer, Main Dish
- Cuisine: Mexican
Nutrition
- Calories: 87
- Sugar: 1
- Sodium: 150
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 25