Cheesy Chicken Taquitos

Cheesy Chicken Taquitos


  1. 1 pound boneless, skinless chicken breast
  2. ¼ teaspoon garlic powder
  3. ½ teaspoon kosher salt
  4. 1 teaspoon ground cumin
  5. 1 cup shredded Mexican cheese blend or cheddar cheese
  6. 12 corn tortillas
  7. Olive or canola oil spray


  1. Preheat the oven to 400°F.
  2. Place chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, or until cooked through. Set aside to cool slightly.
  3. Use a fork to shred the chicken into small pieces. Set aside to cool.
  4. Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.
  5. Place 2 corn tortillas at a time in between 2 damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling).
  6. With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filling.*
  7. Place the taquitos seam-side down on a foil-lined baking sheet, spray the tops lightly with olive or canola oil spray, and bake for 25 minutes, or until crisp.

*At this stage, the taquitos can be frozen in labeled zip-top bags for up to 3 months. When ready to eat, continue from step 7.

Tip: If you have leftover rotisserie chicken, use 2 cups and follow from step 4.

Average ( votes):