Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (120g) sour cream
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 corn tortillas (6-inch)
  • 3 tbsp avocado oil

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine 3 cups shredded rotisserie chicken, 1 cup shredded Monterey Jack cheese, 1/2 cup sour cream, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper; stir until the mixture is velvety and seasonings are evenly distributed.
  3. Wrap the 12 corn tortillas in a damp paper towel and microwave for 30 to 45 seconds until pliable.
  4. Place about 6 tablespoons (approx. 1/3 cup) of the chicken mixture in a line down the center of each tortilla and roll tightly.
  5. Place the taquitos seam-side down on a baking sheet, leaving at least a half-inch of space between each roll.
  6. Lightly brush the tops of the rolls with 3 tbsp avocado oil using a pastry brush.
  7. Bake for 15-20 minutes until the edges are deep golden brown, the tortillas feel firm and crisp to the touch, and the internal temperature reaches 165°F (74°C).