For whatever reason, there are recipes that we love that never seem to make it to the blog. One of those recipes is for chicken taquitos, but due to its popularity, I have no doubt you’ve seen the recipe elsewhere. It’s been one of our favorite recipes for some time now, and I’m happy to have another version of it (though I could never get sick of the original). So while you probably won’t see the original popping up here anytime soon, I absolutely had to share this version with all of you. I didn’t think I could love these anymore than I already did, but clearly I was wrong.
Instead of the cream cheese and chipotle salsa called for in the original recipe, this version uses barbecue sauce and chipotle ranch dressing. This may seem like an odd combination to some of you, but I’m here to tell you it works. Something about the tangy barbecue sauce mixed the creamy and smoky dressing is just out of this world. I knew Eric would love these because he’s the type of person that likes to dip his tortilla chips into queso and then into salsa. I’m the complete opposite, so he was surprised that I enjoyed these as much as I did, given my usual disdain for mixing sauces (unless we’re talking chocolate and caramel, of course). This recipe is infinitely customizable, and I’ve got several other ideas bouncing around in my head. It’s going to be hard to branch out after trying this variation, though, because it was just that good. I used meat leftover from making this roast chicken before Eric went out of town for several days, and I made the sauces while Clara was napping. Even though I was alone for dinner that week, I was able to whip these up in no time after she went to bed. I was bummed when I cooked the last few from the freezer, which means it must be time to make them again.