Ingredients
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2 cups cooked and shredded chicken (rotisserie chicken works great)
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4 oz cream cheese, softened
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1 (4 oz) can diced green chiles
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1/2 cup canned black beans, drained and rinsed
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1/2 cup canned corn, drained
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon ground cumin
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Salt and pepper, to taste
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12 corn tortillas
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Olive oil spray or 2 tablespoons olive oil
Instructions
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Preheat Oven: Set your oven to 425°F (220°C).
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Prepare Filling: In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, black beans, corn, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
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Warm Tortillas: To make the tortillas pliable and prevent cracking, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute until warm.
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Assemble Taquitos: Place about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly from the bottom up to form a cigar shape. Place seam-side down on a baking sheet lined with parchment paper.
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Apply Oil: Lightly spray the tops of the taquitos with olive oil spray or brush with olive oil. This helps them crisp up in the oven.
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Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
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Serve: Remove from oven and let cool slightly before serving. Enjoy with your favorite dipping sauces like salsa, guacamole, or sour cream.