Step 1

Preheat oven to 350°F. In a large bowl or ziplock bag, add chicken breasts, olive oil, salt, coriander, chili powder and garlic powder. Toss together to coat.

Step 2

Place coated chicken on a large baking sheet and bake for 25-30 minutes, or until fully cooked. Remove chicken from oven and shred chicken with a fork and knife. Taste and season with more salt if needed.

Step 3

Raise oven temperature to 425°F. Line a large baking sheet with parchment paper and set aside.

Step 4

In a large bowl, add the shredded chicken, cream cheese, green chiles, black beans, corn and chili powder. Mix together using a hand held or stand mixer. Taste and season with more salt if necessary.

Step 5

Heat the tortillas in the microwave in 30 second increments until they're warm and pliable. Place the warm tortillas in a tortilla warmer or cover with a cloth towel to keep them warm.

Step 6

To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with the chicken mixture. Roll the tortillas up as tightly as possible and lay on a baking sheet seam side down.

Step 7

Lightly brush or spray the taquitos with olive oil. Sprinkle with some sea salt and bake for 12-15 minutes or until the edges of the taquitos are golden brown and crispy.

Step 8

Serve topped with chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes or your favorite dipping sauce.