2cupsboneless skinless chicken breastscooked and shredded
½teaspoongarlic powder
½teaspoonground cumin
¼teaspoononion powder
¼teaspoonchili powder
¼teaspoonkosher salt
1cupsharp cheddar cheeseshredded
18corn tortillasfajita or taco sized- size affects number of servings!
Instructions
Preheat the oven to 425°F, and spray a baking sheet lightly with cooking spray.
Place shredded chicken, garlic powder, cumin, onion powder, chili powder, and salt in a medium bowl. Mix to combine.
2 cups boneless skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon onion powder, ¼ teaspoon chili powder, ¼ teaspoon kosher salt
Add the shredded cheese, and mix until the chicken and cheese are well combined.
1 cup sharp cheddar cheese
Working in batches, heat the tortillas, two or three at a time, in the microwave for about 20 seconds. Work quickly, and add about 2 tablespoons of the chicken and cheese mixture to each tortilla. Roll them up tightly, and place them on the baking sheet. Repeat until all the filling is used.
18 corn tortillas
Place the taquitos in the oven, and bake for 15 minutes or until the ends are brown and crispy.
Remove from the oven, and serve with your favorite toppings. Save any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based the ingredients listed and a serving size of 2 taquitos without any toppings. Furthermore, the topping seen in the photos are NOT included in the calorie count. Actual calories will vary.