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Cheesy Chicken Taquitos

I love taquitos, but most of the time when you find them, either at a fast food chain or your local Mexican restaurant, they’re deep-fried to make them extra-crisp.

They’re delicious, but I was intent on making an equally appealing, yet healthier version.

I serve these with a kid-friendly avocado sauce for dipping, which my friends love as much as their kids do. Maybe I should call this incredibly easy-to-prepare dish everyone-friendly.


Homemade Breakfast Burritos

Kimchi Fried Rice

20 Healthy Snacks


1 pound boneless, skinless chicken breasts

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon ground cumin

1 cup shredded

Mexican cheese blend or Cheddar cheese

12 corn tortillas olive or canola oil cooking spray

Avocado-lime sauce, for serving


1. Preheat the oven to 400 degrees.

2. Place the chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, 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 two 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 cooking spray and bake for 25 minutes, or until crisp.

8. Serve with Avocado Lime Sauce.

To freeze: After step 6, 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.

FromWeelicious: 140 Fast, Fresh, and Easy Recipes, by Catherine McCord

Makes 12 taquitos, serves 4

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