Preheat your oven to 425 degrees F. This is crucial for achieving that crispy texture. While the oven heats up, line a baking sheet with a cooling rack or parchment paper to prevent sticking.
In a large bowl, combine the shredded chicken with the spices: chili powder, garlic powder, onion powder, cumin, and salt. Stir well until the chicken is evenly coated with the spice mixture. The aroma will be amazing!
Heat a non-stick skillet over medium heat. Take the corn tortillas and warm them in the skillet for about 30 to 45 seconds on each side until they are heated through and pliable. This will make them easier to roll without tearing.
Once heated, place the tortillas in a zip-close bag to steam them. This step will keep them soft and ready for rolling.
Now, take a softened tortilla and spoon a small amount (about 2 tablespoons) of the chicken mixture in a line along one edge. Roll it up tightly, ensuring the filling doesn’t spill out. Place the rolled taquito seam-side down on the cooling rack or parchment paper.
Repeat the process until all the tortillas are filled and rolled. Make sure to leave space between each taquito on the baking sheet for even cooking.
Spritz all sides of the rolled taquitos with the cooking spray. This will help them crisp up beautifully while baking.
Place the baking sheet in the preheated oven and bake for 18 minutes. After this time, carefully flip the taquitos over and continue baking for an additional 5 minutes until they are golden brown and crispy.
Once done, remove them from the oven and allow them to cool slightly. Serve hot with your favorite dips, such as guacamole, salsa, or sour cream. Enjoy!
