Bursting with bold Tex-Mex flavors and irresistible juiciness, these Southwest Baked Chicken Tenderloins are absolutely dreamy for busy weeknights. Each tenderloin is coated in a savory homemade spice blend that forms the perfect crust-smoky, a little zesty, and just the right amount of heat.

The magic is in the simplicity: a quick toss in Southwest spices, a sprinkle of cheese, and an easy bake that keeps the chicken moist without any fuss. This dish is perfect for feeding your hungry crew, prepping for healthy lunches, or whipping up a crowd-pleasing taco bar.

Inspired by countless family taco nights and my love for anything with a punchy Tex-Mex kick, this recipe is my go-to when I want maximum flavor with minimum effort. Trust me, everyone's going to ask for seconds!

Delicious platter of Southwest Baked Chicken Tenderloins, garnished with fresh cilantro and lime wedges

Why You'll Love This Recipe

Incredibly quick and easy to prep-on the table in under 45 minutes
Packed with bold, crowd-pleasing Southwest flavors
Naturally gluten-free and easily adaptable for different diets
Perfect for meal prep, taco nights, or fun fajita dinners

Key Ingredients for Southwest Baked Chicken Tenderloins

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Tenderloins

These are the heart of the dish, delivering juicy, bite-sized pieces that cook up fast and absorb the Southwest spices beautifully. Opt for fresh or thawed chicken tenderloins for best texture and quick cooking. If you only have boneless, skinless chicken breasts, slice them into strips-they'll work just as well!

Southwest Seasoning

This vibrant blend combines chili powder, smoked paprika, cumin, garlic, onion powder, and a dash of cayenne for that signature Tex-Mex heat. You can use your favorite store-bought mix or easily make it at home. Adjust the cayenne to your spice preference, or omit it for milder heat.

Olive Oil

A drizzle of olive oil helps the seasoning stick while keeping the chicken moist and tender as it bakes. Avocado oil works great here too, especially if you prefer its mild flavor or have it on hand.

Shredded Mexican Cheese Blend

Adding cheese right at the end gives the tenderloins a gooey, savory finish. Pre-shredded Mexican blends with Monterey Jack, cheddar, and asadero melt beautifully. If you want lighter calories, you can skip it or substitute with part-skim mozzarella.

Fresh Cilantro and Lime

A sprinkle of chopped cilantro and a squeeze of lime bring a burst of freshness and tie all the flavors together. Not a cilantro fan? Try chopped green onions or just finish with the lime juice alone for that zingy pop.

Southwest Baked Chicken Tenderloins cooking process

Instructions for Southwest Baked Chicken Tenderloins

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with nonstick spray for easy cleanup.

Prep the Chicken

Pat the chicken tenderloins dry with paper towels. This helps the oil and spices stick better and ensures even browning.

Season Thoroughly

Place the chicken in a large bowl. Drizzle with olive oil, then sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Toss well to coat every piece evenly-don't be shy!

Arrange and Bake

Spread the seasoned chicken out in a single layer on your prepared baking sheet. Bake for 18 to 20 minutes, or until the tenderloins are cooked through and reach 165°F (74°C) internally. The edges should start to brown and the chicken will feel firm to the touch.

Add Cheese and Finish Baking

Sprinkle the shredded Mexican cheese evenly over the chicken. Return to the oven for 2-3 minutes, just until the cheese is bubbly and melted.

Garnish and Serve

Transfer the cheesy tenders to a platter, top with fresh cilantro, and serve with lime wedges for squeezing. Let everyone customize with their favorite toppings!

Recipe Variations

Make It Spicier

Love extra heat? Amp up the cayenne or add a pinch of chipotle powder to the seasoning mix. You can even serve these with sliced jalapeños or hot salsa on the side for a real Southwest kick!

Gluten-Free and Dairy-Free

The core recipe is naturally gluten-free, but double-check your cheese and seasoning labels just in case. For dairy-free, simply skip the cheese topping or use a plant-based shredded cheese-there are some great meltable options available.

Use Chicken Breasts or Thighs

If you can't find tenderloins, slice boneless, skinless chicken breasts or thighs into strips. Cooking time may increase by a few minutes for thicker cuts, so be sure to check that internal temperature for doneness.

Add Veggies

Bake sliced bell peppers and onions right alongside the chicken for an easy, fajita-style meal. Just toss them with a little olive oil and spice blend, spread out with the chicken, and bake all together.

Try a Yogurt Marinade

For super tender, tangy chicken, toss the tenderloins with ½ cup plain Greek yogurt and all the Southwest spices. Marinate for 30 minutes to a few hours before baking as directed.

Serving Suggestions

Serve these Southwest Baked Chicken Tenderloins over cilantro-lime rice, tucked into warm tortillas with avocado, or atop a big Southwest-style salad. They're fantastic with sides like black beans, corn salsa, and a dollop of sour cream. For an extra-festive touch, garnish with extra cilantro, diced tomatoes, or a drizzle of chipotle ranch.

Storage and Reheating

Store leftover chicken tenderloins in an airtight container in the refrigerator for up to 4 days. To reheat, arrange on a baking sheet and warm in a 350°F oven for about 8-10 minutes, or microwave in 30-second intervals until hot. If you'd like to freeze them, place cooked, cooled tenderloins in a freezer-safe bag for up to 2 months; reheat directly from frozen in the oven (add a few extra minutes) for best results.

Frequently Asked Questions About Southwest Baked Chicken Tenderloins (FAQ)

Q: Can I prep these chicken tenderloins ahead of time?

A: Absolutely! You can season the chicken up to a day in advance and store in the fridge. Just bake when you're ready to eat.

Q: Can I make these without cheese?

A: Yes! The chicken is flavorful enough on its own. Feel free to skip the cheese for a lighter or dairy-free option.

Q: How do I know when the chicken is done baking?

A: The tenderloins should reach an internal temperature of 165°F (74°C) and be firm, juicy, and slightly golden around the edges.

Ready to bring bold Southwest flavor to your kitchen? These baked tenderloins are a guaranteed hit for families and friends alike-so simple, so satisfying, and totally customizable. Try the recipe, and don't forget to leave a comment or rating below. Your feedback means so much!