Cooked chicken simplifies this recipe. Buy a rotisserie chicken from your local grocery or use week-old leftovers.
Monterey Jack cheese: I prefer this for taquitos, although pre-shredded Mexican blend works too.
Green chiles: Don't skip this wonderful ingredient! Store a jar for egg bakes and taco nights.
Taquitos are great with 6-inch corn tortillas. Warm them before rolling to avoid cracking.
Start by filling Heat the oven to 400F. Heat canola oil in a large skillet over medium heat, then add chopped onion. Stir for two minutes to tenderize. Add garlic, cumin, oregano, chili powder, and cayenne and heat for a minute to bloom.
Second: Fill taquitos Clean your skillet and set aside the chicken filling. Use a little oil to heat tortillas one at a time for 5 seconds on each side over medium heat.
Step 3: Bake and serve Bake 7-9 minutes until lightly browned. Throw away toothpicks. Shredded lettuce, sour cream, salsa, guacamole, and cheese are optional.