Ingredients (serves 6 people)

• 1 cup onion, chopped
• 3 gloves garlic, chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1/2 cup fresh cilantro, chopped
• 2 cups chicken*, cooked and shredded
• 12 6” flour tortillas
• 1 cup Cotija cheese**, crumbled
• 3 tablespoons olive oil
• Salsa, for dipping
• Nonfat Greek yogurt, for dipping
• *Tip: Save time by using a store-bought rotisserie chicken. For leftovers, try our Zesty Chicken Quesadillas or Shredded Chicken Sliders with Cherry Chipotle Barbecue Sauce.
• **Tip: Cojita cheese is a hard Mexican cheese found at specialty food stores and some grocery stores. For this recipe, feel free to substitute shredded jack cheese.

Directions

• Preheat oven to 425°F and grease baking sheet with 1 tablespoon olive oil.
• In a medium skillet, heat olive oil over medium heat. Add onion and cook until fragrant and golden brown, about 12 minutes. Add garlic and cook for 3 minutes, then reduce heat to medium low. Add the cumin, cayenne and salt, then cook for 3 more minutes. Turn off heat and toss in cilantro and shredded chicken. Set aside.
• To assemble, lay tortillas on a clean work surface and spread the bottom third of each with 3 tablespoons of chicken mixture. Top with a tablespoon of cheese, then roll up. Place seam-side down on baking sheet.
• Brush rolls lightly with olive oil and sprinkle with sea salt. Bake until crisp and lightly browned, about 12 to 15 minutes.
• Slice them in half on the bias, then serve with sides of salsa and Greek yogurt for dipping.
• Tip: For delicious dinner in a snap, keep a sealed bag of pre-made chicken taquitos in the freezer. To cook, just pop them in the oven on an oiled baking sheet for 10 minutes at 425°F.