Ingredients
Method
Prepare Filling
- Preheat your oven to 425°F. In a large mixing bowl, combine the shredded chicken and softened cream cheese, mixing until well blended.
- Stir in the BBQ sauce until fully incorporated, then add the mozzarella, diced red onion, garlic powder, smoked paprika, chicken bouillon, salt, and pepper. Mix until everything is evenly distributed.
Assemble Taquitos
- Place about 2 to 3 tablespoons of the chicken mixture in the center of each flour tortilla. Roll the tortilla tightly and place it seam-side down on a baking sheet. Repeat with the remaining filling, making about 15 taquitos.
- Brush the tops and sides of the rolled taquitos with vegetable oil. Sprinkle with a little extra garlic powder and salt, if desired.
Bake and Serve
- Bake for 18 to 20 minutes, until the taquitos are golden brown and crispy. Let them cool for a few minutes before serving—they will be very hot inside. Serve with ranch dressing and extra BBQ sauce for dipping.
Nutrition
Notes
For a milder flavor, use a sweet BBQ sauce. If you prefer a bit of heat, add a pinch of cayenne pepper to the filling. Leftover taquitos can be stored in the fridge for up to 3 days and reheated in the oven to maintain crispness. To make ahead, assemble the taquitos but do not brush with oil or bake; cover and refrigerate for up to 24 hours, then brush with oil and bake as directed. Avoid overfilling the tortillas to prevent them from bursting open during baking. Serve with a side of avocado or a simple green salad for a complete meal.