Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Mix 3 cups shredded cooked chicken, 1½ cups shredded Mexican cheese, ½ cup salsa, 1 teaspoon cumin, and 1 teaspoon chili powder until the filling is evenly moist and cheesy — it should hold together when you pinch it.

2. 2

   Warm 16 small corn or flour tortillas (20–30 seconds in the microwave under a damp towel) so they flex without cracking. Spoon a couple tablespoons of filling down the center of each, roll tightly, and place seam-side down on a sheet pan.

3. 3

   Spray lightly with oil and sprinkle with a pinch of salt. Bake 15–20 minutes until the tortillas are deep golden and shatter-crisp when you tap them — pale soft spots mean they need more time.

4. 4

   Serve hot with guacamole, sour cream, and salsa for dipping. You want shatter-crisp rolled taquitos with gooey cheesy chicken inside — not soft chewy tortillas or dry underfilled rolls.