Ingredients
Method
Prepare the Filling
- Preheat your oven to 425°F. In a large mixing bowl, combine the shredded chicken and softened cream cheese, stirring until well blended.
- Add the BBQ sauce and stir to coat the mixture evenly. Then fold in the mozzarella, diced red onion, garlic powder, smoked paprika, chicken bouillon, salt, and pepper. Mix until everything is thoroughly incorporated.
Assemble and Bake
- Spoon about 2 to 3 tablespoons of the BBQ chicken mixture into the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet. Repeat until all the filling is used; you should get around 15 taquitos.
- Brush the tops and sides of the taquitos lightly with vegetable oil. For extra flavor, sprinkle a little garlic powder and salt over the tops. Bake for 18 to 20 minutes, until golden and crisp.
- Let the taquitos cool for a few minutes before serving—they will be piping hot inside. Serve with ranch dressing and extra BBQ sauce for dipping.
Nutrition
Notes
For a spicier kick, add a pinch of cayenne pepper to the filling. If you prefer a gluten-free version, use corn tortillas and warm them briefly to prevent cracking. Leftover taquitos can be stored in the fridge for up to 3 days and reheated in the oven or air fryer. To make ahead, assemble the taquitos, freeze them on a baking sheet, then transfer to a bag; bake from frozen, adding 5 minutes to the cook time. Avoid overfilling the tortillas to ensure they roll easily and stay closed during baking. Serve with a side of avocado crema or sour cream for a California twist.