Courtesy of Paulina

Ingredients

1.5 lb. cooked and shredded chicken breast
¾ cup chicken stock
12 oz. petite diced tomatoes
1 medium sized onion, chopped
3 cloves of garlic, minced
1 Tbsp. oil for frying
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
Salt and pepper to taste
10 medium flour tortillas
Oil for brushing tortillas
1 cup shredded cheese *optional

Directions

1. Preheat the oven to 425˚F and line baking sheet with foil or parchment.
2. Heat a large pan on medium and sauté the onions and garlic until the onions are translucent.
3. Add the shredded chicken, chicken stock, diced tomatoes, and seasonings to taste.
4. As the chicken warms and flavors, prepare the flour tortillas by heating them first to become pliable, either in the oven or on the burner, then brush the outsides with oil.
5. Once the chicken is heated and most of the water has evaporated, if any, begin placing your desired amount of chicken in the tortillas (about three or more heavy tablespoons), add cheese if wanted, roll the tortillas and line into the baking sheet with a bit of space between each taquito.
6. Give the tortillas one last light brush of oil before placing into the oven for about 15-20 minutes, or until golden and crispy.

*Note: Corn tortillas can be substituted for flour tortillas, but the corn tortillas will take much longer to bake until crispy.