Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with a cooling rack set inside the sheet, or line the baking sheet with parchment paper.
• In a large bowl, combine 2 cups shredded cooked chicken, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, and ¼ teaspoon salt. Stir until the spices are evenly distributed.
• Heat a nonstick skillet over medium heat. Cook each corn tortilla 30–45 seconds per side, until warmed and pliable.
• As you warm tortillas, place them in a zip-top plastic bag and close the bag to trap steam and soften the tortillas while you finish warming the rest.
• Divide the chicken mixture evenly among the 16 warmed tortillas (about 2 tablespoons per tortilla). Place the filling in a line near one edge of each tortilla and roll tightly.
• Place each rolled taquito seam-side down on the prepared baking sheet (on the rack or parchment), leaving space between them.
• Spritz the tops and sides of the rolled taquitos with cooking spray so all exposed surfaces are lightly coated.
• Bake for 18 minutes, then use tongs or a spatula to carefully flip each taquito and bake an additional 5 minutes, until the taquitos are browned and crisp.
• Remove from the oven, let cool briefly, and serve.