• Heat oven to 400℉.
• Place chicken breasts on a baking sheet. Drizzle olive oil over them. Sprinkle with garlic powder, onion powder, cumin, smoked paprika, and chili powder along with kosher salt and pepper. Toss until completely coated.
  1½ to 2 lbs. chicken breasts, 1 Tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon salt and pepper
• Place the chicken in the oven and bake for 18-22 minutes (cooking times may vary depending on thickness of chicken). Remove from oven when finished baking.
• Once the chicken has cooled shred it with two forks and place in a large mixing bowl. Add 1 cup of shredded cheese (any variety) and ½ cup of salsa. Toss until completely combined.
  1 cup shredded cheese, ½ cup salsa
• Place a stack of corn tortillas in a couple of wet paper towels (it's important that they're wet) and microwave for 1 minute. This will make them pliable and they won't break apart when rolling them.
  1 package corn tortillas
• Place a couple spoonfuls of the chicken filling into each tortilla and roll it up like a cigar.
• Spray the bottom of a baking sheet with cooking spray. Place the rolled tortillas onto the baking sheet seam-side down. Spray the top of the taquitos with more cooking spray.
  cooking spray
• Place the pan(s) in a 400℉ oven and bake for 20 minutes or until crispy. Remove from oven when finished baking.
• To Freeze: Bake as directed, allow taquitos to cool completely, and place them in a single layer into a freezer-friendly bag. Reheat for 2-4 minutes in the microwave or 10 minutes in a 400 degree oven.

For the Avocado Sauce

• Place avocados, sour cream, lime juice, jalapeno (seeds removed), and salt in a food processor. Pulse until creamy.
  2 avocados, ½ cup sour cream, 1 jalapeno, 2 limes, ½ teaspoon salt
• Serve the chicken taquitos with avocado crema, salsa, pico de gallo, guacamole, or any type of dipping sauce you like.