Baked Cheesy Chicken Taquitos

5 from 2 votes

Baked Cheesy Chicken Taquitos - Ultra cheesy chicken taquitos, baked-not-fried, and topped with guacamole and pico de gallo!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Tiffany Azure

Ingredients

2 boneless skinless chicken breasts pounded to ½ inch thickness
½ teaspoon garlic salt
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon cumin
8 6-inch corn or flour tortillas*
1 cup shredded mexican blend or cheddar cheese
guacamole
pico de gallo or salsa or salsa
optional: sour cream, chopped cilantro

Instructions

Preheat oven to 450. Line a baking sheet with nonstick foil and spray heavily with cooking spray.
In a small bowl whisk together garlic salt, cayenne pepper, onion powder and cumin. Rub seasoning into both sides of chicken breasts. Spray a large pan or skillet with cooking spray and cook chicken over medium heat about 8-10 minutes or until cooked through.
Shred chicken with two forks. Divide chicken evenly among all tortillas, spreading the chicken into a strip down the middle of each tortilla. Top chicken with about 2 tablespoons of shredded cheese.
Tightly roll each tortilla into a taquito. (If using corn tortillas, see notes!) Place end side down on prepared baking sheet. Spray taquitos heavily with cooking spray. Bake 10-15 minutes until tortilla edges begin to brown/blacken and cheese is melty. Serve with guacamole and pico or salsa, and any other topping you desire.

Notes

*** If you choose to use corn tortillas (as I did), heat about 1 cup of chicken broth in a side pan. Do this step BEFORE adding meat, cheese, and rolling taquitos. When broth is very warm (not boiling) QUICKLY dip tortillas one at a time into the broth, being sure to get the whole tortilla wet. But, this must be done quickly. We're talking, less than a second in the liquid, or the tortillas will fall apart. If you do it quickly, the tortillas will be easy to work with/roll and will not break!

Nutrition