Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) salsa
  • 1/4 cup (60g) shredded cheddar cheese
  • Salt and freshly ground black pepper to taste
  • 18 corn tortillas (6-inch diameter)
  • Cooking spray
  • Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro, lime wedges

Instructions:

  1. Dice chicken into small pieces. Sauté onion in olive oil until softened. Add garlic and cook until fragrant.
  2. Add chicken and spices to the skillet. Cook until chicken is cooked through and no longer pink.
  3. Stir in chicken broth and salsa. Simmer until the liquid has reduced and thickened slightly.
  4. Stir in cheddar cheese until melted. Season with salt and pepper to taste.
  5. Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable (or heat on a dry skillet).
  6. Spoon a generous amount of chicken filling onto each tortilla. Roll tightly and place seam-side down on a baking sheet lined with parchment paper.
  7. Spray taquitos lightly with cooking spray. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
  8. Let cool slightly before serving. Top with your favorite toppings and serve immediately.