Quick and Easy Chicken Taquitos
¾ pound shredded cooked chicken
1 (15-ounce) can of black beans, drained and rinsed
1 (10-ounce) can dice tomatoes with green chile peppers (such as RO*TEL®), drained
1 (4 ounce) can of diced green chiles, drained
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon minced garlic
1 cup shredded Mexican cheese blend
18 (6-inch) corn tortillas
cooking spray (such as Pam®)
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, beans, and diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until the filling is heated through 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove the saucepan from the heat.
Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in the microwave until tortillas are warmed, about 30 seconds.
Spoon 2 to 3 tablespoons of filling down the middle of each tortilla. Roll the tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
Bake in the preheated oven until lightly browned and crispy, about 30 minutes.