Make crispy taquitos in a snap by tossing shredded rotisserie chicken with spicy tinga seasoning, then rolling it up in corn tortillas and oven-frying the taquitos until crunchy on the outside and heated in the inside.

Chicken Tinga Taquitos

Preheat oven to 425 degrees. Spray a large rimmed baking pan with cooking spray; set aside. Whisk together water and tinga seasoning in a large bowl. Add chicken; toss to coat. Set aside.

Wrap stack of tortillas in a damp paper towels; place on a microwave-safe plate. Microwave on HIGH for 1 minute 45 seconds to 2 minutes or until pliable.

Divide and place cheese and chicken just below the center of each tortilla. Tightly roll up tortillas, leaving ends open. Place taquitos, seam sides down, in prepared baking pan, leaving space between each taquito. Spray tops of taquitos with cooking spray.

Bake for 15 to 17 minutes or until golden brown and crisp, spraying again halfway through. 

To serve, place taquitos on a serving platter. Top with lettuce, pico and sour cream. Serve with taco sauce. 