Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup salsa
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt to taste
- 8–10 small gluten-free corn tortillas (6-inch)
- Oil for brushing
Instructions
- Warm the tortillas wrapped in a damp towel in the microwave for 30 seconds.
- Mix the shredded chicken, cheese, salsa, cumin, chili powder, and salt in a bowl.
- Fill each tortilla with about 2 tablespoons of the mixture, roll tightly, and place seam-side down.
- Brush lightly with oil and place on a wire rack set over a parchment-lined baking sheet.
- Bake at 425°F for 12–16 minutes until golden and crisp, flipping halfway if needed.
- For an air fryer, cook at 400°F for 8–10 minutes, turning once.
Notes
Serve with guacamole, pico de gallo, and cilantro-lime crema. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free