in a bowl, toss chicken in olive oil to coat. Sprinkle with cumin, chili powder, onion powder, garlic powder and salt on both sides.
1
cook for 10 minutes, flipping halfway through. ensure chicken has reached 165°F when checked with an instant read thermometer in the thickest portion.
2
shred the chicken with two forks, and allow to cool slightly. stir in the cheese until well combined.
3
place chicken/cheese mixture in the middle of a medium-sized flour tortilla. roll it up tightly, and place seam side down on a plate.
4
add the taquitos to the basket, placing them seam side down. Spray tops of tortillas with spray oil and cook for 3-4 minutes, until golden and crispy.
5
top with fresh tomatoes, lettuce, avocado, sour cream or salsa, and enjoy!
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