Ingredients
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Combine shredded chicken, cheese, black beans, corn, cilantro, chili powder, garlic powder, cumin, salt, and pepper in a large mixing bowl. Mix until well incorporated.
- Warm tortillas in the microwave for about 30 seconds to make them pliable and prevent cracking during rolling.
- Place 2-3 tablespoons of the chicken mixture at the lower third of one tortilla. Roll tightly, folding in the sides to secure the filling.
- Place the rolled taquito seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling, spacing evenly.
- Once arranged, brush or lightly spray all taquitos with olive oil for extra crispiness.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. Turn halfway through for even cooking.
- Remove from the oven and cool for a few minutes before serving. Enjoy with your favorite salsa, guacamole, or sour cream.
Nutrition
Notes
Ingredient Swap: I've often used leftover shredded rotisserie chicken for this, it's such a time-saver and the flavor is fantastic.
Spice Variation: Sometimes I'll add a