• 2 C  shredded rotisserie chicken 
  • 1/4 tsp ground cumin
  • 1/2 tsp ground chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 Tbsp lime juice
  • 2 C shredded cheddar or mexican blend cheese – divided
  • 18 corn tortillas


  1. Preheat the oven to 425 degrees
  2. Spray a large baking sheet with non-stick cooking spray – set aside
  3. In a medium bowl, combine the shredded chicken, cumin, chili powder, salt, garlic powder, paprika and lime juice
  4. Stir until chicken is well coated with the seasonings
  5. Stir in 1 C shredded cheese and mix thoroughly
  6. Place 3 tortillas at a time in the microwave for 45 seconds
  7. Place a heaping Tbsp of the chicken and cheese mixture in the center of the tortilla and roll it up tightly
  8. Place the taquito, seam side down on the prepared baking sheet
  9. Continue heating and rolling taquitos until the tortillas and filling are gone – you should have 18 taquitos
  10. Spray the taquitos generously with non-stick cooking spray
  11. Bake for 15 – 20 minutes – until bottoms of taquitos are golden brown and crispy
  12. Turn over taquitos
  13. Bake for an additional 10 – 15 minutes – until bottoms of turned over taquitos are golden brown and crispy
  14. Turn the oven off and sprinkle the remaining 1 C cheese on top and put back in the oven for 5 minutes
  15. Remove from the oven and serve warm with desired toppings (*see Notes below)


  1. Topping ideas:  shredded lettuce, diced tomatoes, guacamole, sour cream, chopped green onion, shredded cheese, salsa