Gluten Free Dairy Free Chicken Taquitos

Instructions

1 Place chicken in a slow cooker. Cover and cook on low for 4 to 6 hours hours
until cooked through. Save any broth created in the slow cooker for another use.
2 In a bowl mix chicken with onion, salt, chili powder, cornstarch, cumin, garlic,
red pepper, and oregano.
3 Lightly oil a skillet and heat over medium heat. Working with on or two
tortillas at a time, heat tortillas until they just begin to bubble then remove
and place cooked side up on a clean kitchen towel. Spoon chicken onto the
tortilla’s cooked side and roll. The tortilla should wrap one and a half times
around the chicken for proper taquito shape (and so they stay together).
4 After all taquitos are rolled, place taquitos seam side down, in the hot
skillet. Leave taquitos cooking until you begin to smell the tortilla toasting,
then turn to another side, approx 5 min. It works well to pack them right next
to each other in the pan so the taquitos don't have room to unroll. Repeat with
the rest of the tortillas and chicken until finished.
5 Cool taquitos completely. Lay on a rimmed baking sheet and freeze until firm.
Pack in freezer container separated by waxed paper. Remove as much air as
possible, label and seal.
6 To serve: Heat taquitos on a grill or skillet for 5 min a side or bake on a
baking sheet for 15 minutes in a 400 degree oven until warm all the way through.