Ingredients
Method
Prepare Filling
- Preheat your oven to 425°F. In a large bowl, combine the shredded chicken and softened cream cheese until well mixed.
- Stir in the BBQ sauce, then add the mozzarella, diced red onion, garlic powder, smoked paprika, chicken bouillon, salt, and pepper. Mix until everything is evenly incorporated.
Assemble Taquitos
- Place about 2 to 3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on a baking sheet. Repeat with the remaining filling; you should have about 15 taquitos.
Bake
- Brush the tops and sides of the taquitos with vegetable oil. Sprinkle with a little extra garlic powder and a pinch of salt, if desired.
- Bake for 18 to 20 minutes, until the tortillas are golden and crisp. Let cool for a few minutes before serving—they'll be very hot inside. Serve with ranch dressing and extra BBQ sauce for dipping.
Nutrition
Notes
For a spicier kick, add a pinch of cayenne or chipotle powder to the filling. You can substitute shredded cheddar or pepper jack for the mozzarella. To make ahead, assemble the taquitos but don't brush with oil; refrigerate covered, then brush and bake just before serving. Leftover taquitos reheat well in an air fryer or oven at 350°F for about 5 minutes. Avoid overfilling the tortillas to prevent them from bursting open during baking. If you prefer a crispier texture, bake on a wire rack set over the baking sheet.