baked chicken taquitos

prep: 20 MINUTES | bake: 15 TO 20 MINUTES | total: 40 MINUTES | makes ABOUT 20 TAQUITOS

It’s a great feeling when your dinner plan gets a round of cheers from the kids. It helps that the boys love yelling “TAQUITOS!”—but mostly they’re excited because it means they get to gobble up a whole bunch of crispy oven-baked taco rolls. These are great served as an appetizer or as a meal, and they’re perfect for quick dinners and parties because you can use leftover chicken or shredded store-bought rotisserie chicken, you can bake them in advance and reheat them in the oven or microwave, or you can even freeze them. Then put out all the topping options for guests to add themselves. Just don’t forget the special song to sing while making them: “Rolling, rolling, rolling, get those taquitos rolling…”

Nonstick cooking spray

2 cups shredded rotisserie chicken

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon paprika

2 teaspoons fresh lime juice

1 cup shredded cheddar or Mexican cheese blend

20 corn tortillas

For serving: Go-To Guacamole (here), Easy Blender Salsa (here), shredded lettuce, diced tomatoes, sour cream, chopped scallions, crumbled queso fresco

1 Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray and set aside.

2 In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and lime juice. Stir until the chicken is well coated with the seasonings. Add the shredded cheese and toss to combine.

3 Working with two tortillas at a time, place the tortillas between two damp paper towels and microwave for 20 to 30 seconds. Place a heaping tablespoon of the chicken and cheese mixture in the center of each and roll up tightly. Place the taquitos seam side down on the prepared baking sheet. Continue softening the tortillas and rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.

4 Spray the taquitos generously with nonstick cooking spray. Bake for 15 to 20 minutes, until the taquitos are golden brown and crispy. Serve warm with the toppings of your choice.

5 To freeze, place the baked taquitos on a baking sheet and freeze completely before transferring to a freezer bag and storing in the freezer for up to 1 month. When ready to reheat, place the frozen taquitos on a large baking sheet, spray with nonstick cooking spray, and bake in a 425°F oven for 15 to 20 minutes, until completely heated through.

JOSH’S TIP: Layering the tortillas in damp paper towels before heating them creates a steaming effect, which makes the tortillas easier to roll.