Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon (15ml) olive oil
  • 1/2 medium onion, finely chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup (120ml) chicken broth
  • 1 cup (100g) shredded cheddar cheese, or Monterey Jack (or a blend!)
  • 1/4 cup (60ml) chopped fresh cilantro, optional
  • 12 corn tortillas (6-inch diameter)
  • 2 tablespoons olive oil, for brushing

Instructions:

  1. Cook and shred the chicken. You can poach it, bake it, or even use leftover rotisserie chicken.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 30 seconds, until fragrant.
  4. Add shredded chicken and chicken broth to the skillet. Simmer until the liquid is mostly absorbed.
  5. Stir in cheddar cheese (or your cheese of choice) and cilantro (if using). Remove from heat.
  6. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds to make them pliable. Alternatively, warm them in a dry skillet.
  7. Spoon about 2-3 tablespoons of filling onto each tortilla. Roll tightly and place seam-side down on a baking sheet.
  8. Brush the taquitos lightly with olive oil.
  9. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.