Ingredients for 12 taquitos, 4 servings

¼ teaspoon garlic powder
½ teaspoon kosher salt
1 cup shredded Mexican cheese blend or Cheddar cheese
1 pound boneless skinless chicken breasts
1 teaspoon ground cumin
12 corn tortillas
avocado sauce or guacamole for serving
olive or canola oil cooking spray

Directions

Preheat the oven to 400°F.

Place the chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Set aside to cool slightly.

Use a fork to shred the chicken into small pieces. Set aside to cool.

Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.

Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling.

With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filing.

Place the taquitos seam side down on a foil-lined baking sheet, spray the tops lightly with cooking spray, and bake for 25 minutes, or until crisp.

Serve with avocado sauce.