Ingredients
Method
- Preheat your oven to 425 degrees F.
- In a small bowl, stir together the softened cream cheese and 1/3 cup barbecue sauce until smooth. Add this mixture to the shredded chicken in a medium bowl and mix well.
- Add the shredded Pepper Jack cheese, sliced green onions, and corn to the chicken mixture. Stir until everything is evenly combined.
- Lightly spray one side of each tortilla with cooking spray or brush with vegetable oil. Also, coat a baking sheet with cooking spray or oil.
- Place a generous spoonful of the filling down the center of each tortilla on the un-oiled side. Roll the tortilla tightly and place it seam-side down on the prepared baking sheet.
- Bake for about 20 minutes, until the taquitos are golden brown and crispy.
- Drizzle with extra barbecue sauce and sprinkle with chopped cilantro before serving.
- If desired, serve with ranch or blue cheese dressing for dipping.
Nutrition
Notes
For easier rolling, warm the tortillas in the microwave for about 20 seconds between damp paper towels. You can substitute corn tortillas, but they may crack more easily. Leftover taquitos can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 350 degrees F until hot. Avoid overfilling the tortillas to prevent them from bursting during baking. These taquitos also freeze well before baking—just freeze on a sheet pan, then transfer to a freezer bag and bake from frozen, adding a few extra minutes.
