On a microwave-safe plate, wrap half of the corn tortillas in damp paper towels. Microwave wrapped tortillas for about 20 seconds until they’re hot and malleable.

On a working surface, lay a tortilla flat and add a scoop of chicken mixture to the lower third of the tortilla, spreading it out across the entire lower third. You can add as much chicken mixture as will fit in the lower third, without being too much to roll into a spiral!

Gently roll your tortilla into a spiral so that the filling is tucked inside. Place rolled taquito seam-side down on the baking sheet.

Continue process of rolling taquitos and heating tortillas in batches, so that they stay hot and malleable. If tortillas are too cool, they’ll break when rolling!

Once all the mixture is gone (8-12 taquitos depending on how stuffed each taquito is), use a basting brush to brush each taquito with oil. The taquitos should be shiny but not dripping.

Bake for 15 minutes until crispy and golden. At 15 minutes, add a sprinkle of cheese (if desired) and bake for an additional minute until melted. Serve right away with your favorite toppings.