• Heat oven to 400 degrees F.
• Place chicken breasts on a baking sheet. Drizzle a heaping Tbsp. of olive oil over them. Sprinkle with 1 tsp. each of garlic powder, onion powder, cumin, smoked paprika, and chili powder long with ½ tsp. of kosher salt and pepper. Toss until completely coated.
• 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.
• Fill The Tortillas: Place a stack of corn tortillas in a couple of wet paper towels (it's important that they're wet) and microwave for a minute. This will make them pliable and they won't break apart when rolling them.
• 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.
• Place the pan(s) in a 400 degree 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 Crema:

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