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.

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.)

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.