Baked Cheesy Chicken Taquitos – Ultra cheesy chicken taquitos, baked-not-fried, and topped with guacamole and pico de gallo!
This is a little off-topic but… do you like sushi? Please say yes. Please say you are as irreversibly addicted to sushi as I am. In my experience there are three kinds of sushi people in this world. Sushi Lovers: can’t get enough, crave it regularly, know all the good sushi spots, and definitely know what you’re talking about when you say you love Spider Rolls. Then there are Sushi Haters: tried it, hated it, never going back. Well, props for at least trying it I guess. And then of course there are the Sushi Avoiders: raw fish, no way, not touching it with a ten-foot pole. Such sad people they must be.
I had sushi last night and… I happen to be a Sushi Addict. I know, I didn’t mention that kind, I decided to add it just now. I’ve been eating sushi since I was a kid and although it took me a minute to get up the courage to dive in, once I did I fell madly in love. It would like to hire a personal sushi-chef to live in my basement and make me fresh sushi any time of day or night I wish. If you know anyone with the skill-set for this job position, please send them my way.
As you can see, I do not have the sushi-making know-how, so I’ve shared with you something else I love. Maybe not as much as I love sushi but, still. Taquitos rock.
Ahhhhh, cheesy cheesy chicken, wrapped in a tortilla, baked til crispy and then smothered in homemade quac, fresh pico, and garnished with a little squeeze of lime. So so good. As you know, I don’t deep-fry in my house. Just a personal preference. And I am telling you, you do not need to be a deep-fry-er to have cheesy spicy crispy taquitos at home. Promise! Just give these Cheesy Chicken Taquitos a good dose of cooking spray, pop them in a really hot oven, and let the magic happen. Easy. Cheesy. Yummy. Make these!!
Baked Cheesy Chicken Taquitos
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.
Okay, very sad news, I am the person that won’t touch it with a ten foot pole! Okay, but not because I haven’t tried it! I’ve tried it several times and just can’t get on board. Sadly, I know! But, I looove taquitos, so these are right up my alley! Love the lime squeeze pic Tiffany!
These look delicious, and I’m sure they would make everyone in my family happy! 🙂
Thanks for sharing these, especially the corn tortilla handling tip! Side note: We are also sushi nuts. Now you have me wondering about a seared ahi taquito with some sort of yummy slaw & sauce topper…
PLEASE let me know if you make a seared ahi taquito! I am also a “sushi addict” and so is my eight year old!
I just made these with leftover rotisserie chicken and wheat flour tortillas. I didn’t have any Mexican blend cheese so I used cheddar and pepper jack. They came out amazing!! My son was so tired of pb&j sandwiches and he asks for these from the gas station so I’m sure he will love these homemade in his lunch tomorrow! Thanks so much for your post!
Another way to keep corn tortillas from cracking and breaking apart is by heating them a couple of seconds in the microwave before stuffing. Just enough so that you can fold them in half and not see them visibly splittng.