Baked BBQ Chipotle Ranch Chicken Taquitos
Baked BBQ chipotle ranch chicken taquitos – with tangy barbecue sauce and smoky ranch dressing – are a delicious spin on the popular chicken taquitos recipe.
Out of all my favorite recipes, creamy baked chicken taquitos are close to the top of that list. Because I cook them so often, I basically have the recipe memorized. I recently mixed up this barbecue version, and I may have a new favorite! I think you’ll love this recipe, too.
The original recipe uses cream cheese and tomatillo salsa, but this version uses homemade barbecue sauce and chipotle ranch dressing. The result is tangy, creamy, and smoky. When you serve these, you can drizzle with both the sauces or leave them on the side for dipping. I like my tortillas to stay ultra crunchy, so I’m on team dip. You do you!
This taquito recipe is infinitely customizable. I’ve already made a black bean and cheese version and a breakfast version. I used chicken leftover from making this roast chicken, which is a fantastic way to give leftovers a second life. If you’re not totally sold on the barbecue + ranch combo, I hope you’ll try these bbq chipotle ranch chicken taquitos and let me know if they change your mind!
- COOK TIME:
- YIELD: 10-12 taquitos
⅓ cup ranch dressing (I used this recipe and added a chipotle.)
⅓ cup barbecue sauce
½ teaspoon chile powder
1 garlic clove, minced
Salt and pepper to taste
¼ cup diced onion
3 green onions, thinly sliced
2 tablespoons minced fresh cilantro or parsley
2 cups shredded or chopped cooked chicken or pork
1 cup monterey or pepper jack cheese
10-12 (6-inch) corn or flour tortillas
Cooking spray
Ranch dressing and/or barbecue sauce, for serving
- 1
Heat the oven to 425º and spray a baking sheet with cooking spray.
In a large bowl, combine the ranch dressing, barbecue sauce, chile powder, garlic, onion, scallions, cilantro or parsley and about ¼ teaspoon of salt. Fold in the chicken and the cheese. Taste for seasoning and add more salt and pepper if needed.
- 2
Stack 3-4 tortillas on a microwave-safe plate and cover with a damp paper towel. Cook for 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
(At this point, you can freeze the uncooked taquitos on a baking sheet until firm and then store in a zip-top bag or airtight container. They can be cooked directly from the freezer.)
- 3
Lightly mist the taquitos with cooking spray or olive oil, then sprinkle with salt. (I love using smoked or seasoned salt for this.) Bake for 15-20 minutes (longer if frozen), until the tortillas are crisp and golden brown. Serve barbecue sauce and chipotle ranch on the side, if desired.
I think I’ve just found the perfect use for all the leftover bits from the chicken I roasted the other day! 🙂
YUM!! These look so good. I will be making these for sure. Thank you.
Yum! These look delicious! I am definitely going to give these a shot, but substitute beans for the chicken. The dipping sauce sounds yummy. Awesome recipe 🙂
Using black beans instead of chicken is something I’ve been wanting to try. Please let me know how they turn out!
These were amazing! I literally burned my tongue because I couldn’t wait to start eating them! Love the black bean idea. Thanks for sharing!