1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium bowl, combine the shredded chicken, cheddar cheese, diced green chilies, chopped onion, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
3. Warm the tortillas for about 20 seconds in the microwave or on a dry skillet to make them more pliable. This step is key to avoid tearing when rolling—a trick I learned the hard way during my early kitchen experiments.
4. Place about 2 tablespoons of the chicken mixture near one edge of each tortilla. Roll tightly and place seam side down on the prepared baking sheet. This ensures they stay rolled during baking.
5. Lightly brush or spray the tops of the taquitos with olive oil or cooking spray to encourage crispiness.
6. Bake in the preheated oven for 15 to 20 minutes, turning once halfway through, until the taquitos are golden brown and crunchy all over.
7. Remove from oven and let cool for a couple of minutes before serving. If you’re anything like Eli, you’ll want to dive in immediately, but a little patience helps keep the filling intact.

Over the years, I’ve found that this baking method gives you the crunch you want without the mess of frying—perfect for busy weeknights when time and cleanup are at a premium.