Baked Chicken Taquitos Recipe

3 cups cooked shredded chicken (about 2 small chicken breasts or 1 large)

1 (8 ounce) can tomato sauce

1 teaspoon white vinegar

1 garlic clove (minced)

2 teaspoons chili powder

1/2 teaspoon ground cumin

1 teaspoon oregano

1/4 teaspoon sugar

salta nd pepper (to taste)

3 cups montery jack cheese

canola oil (for brushing)

condiments-

pico de gallo

shredded lettuce

sour cream

In a medium bowl combine tomato sauce, vinegar, garlic, chili owder, cumin, oregaon, sugar, salt and pepper. Pour into a medium saucepan. Bring to a boil. Add the chicken reduce heat and simmer for about 2 minutes or until heated through. 

Lay the tortillas on the work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle about 1/4 cup of cheese over the chicken. Roll up and secure with a toothpick inserted into the seam. 

Preheat the oven to 425 degrees F. Place tortillas on a baking sheet lined with foil. Lightly brush the filled tortillas with canola oil. Bake for 12-15 minutes or until golden brown and crisp.

Top with any condiments such as pico de gallo, lettuce and sour cream.