Cheesy chicken taquitos, baked-not-fried, and topped with guacamole and pico de gallo!
2 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon cumin
8 6-inch corn or flour tortillas*
1 cup shredded mexican blend or cheddar cheese
pico de gallo or salsa
optional: sour cream, chopped cilantro
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.