For the chicken

Cup of Yum
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.
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.

For the taquitos

1. Raise oven temperature to 425°F. Line a large baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve topped with chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes or your favorite dipping sauce.