This recipe is a combination of things I was craving and things I needed to use up. If you have some leftover chicken and tortillas (both are pretty standard leftovers around my kitchen), this is the perfect recipe to use them all up. I really like to make a batch of shredded barbecue chicken to use throughout the week (this is my favorite recipe, but you could easily combine any leftover chicken with bbq sauce). It’s perfect to add to salads or as your meal’s main protein, but I wanted to try something a little different and these taquitos seemed like an easy way to do just that. I was able to get 24 taquitos out of the barbecue chicken recipe I mentioned above (I could have made a couple more but I had already put away the tortillas and cheese), which is a whole lot of taquitos. After a couple dinners and lunches, I froze the leftovers, which defrosted easily in the microwave and I crisped them up again with a few minutes in the oven.
I always bake my taquitos because I just don’t have the patience to fry things. Plus, baking them healthier, you don’t have to stand over a hot pot of oil and it’s less of a mess to clean up, which are all big pluses in my book. I put about two tablespoons of chicken and a sample sprinkling of cheese in each tortilla. I was able to roll them tight enough that they stayed shut when I placed them seam side down on the baking sheet. If you want more filling or are having trouble getting them to stay closed, wooden toothpicks will easily solve that problem.I like my taquitos (and just about everything else) on the crispier side, so while the ends might look a bit burnt, it was really just a combination of caramelized barbecue sauce and cheese.
Gluten Free Barbecue Chicken Taquitos with Avocado Ranch Dip
For the Taquitos
- Leftover chicken (I recommend this barbecue chicken recipe)
- Your favorite barbecue sauce
- 1/2 cup extra sharp cheddar cheese, shredded
- 24 corn tortillas
- 2 ripe avocados, pitted and cubed
- 1 cup greek yogurt
- 3 limes, juiced
- 1/2 cup fresh cilantro (plus extra for garnish)
- 2-3 Tablespoons ranch dressing powder
- 1 teaspoon garlic powder
For the Taquitos
- Heat oven to 400. Line two large baking sheets with foil and lightly coat with cooking spray.
- Combine chicken and barbecue sauce.
- Wrap 12 tortillas in a damp paper towel. Place in microwave and zap for 30 seconds. Flip over and microwave for another 30 seconds. Remove from microwave.
- Add around two tablespoons of chicken to one side (almost to the very edge) of a corn tortilla and sprinkle with cheese. Tightly roll the side with the chicken toward the other side of the tortilla and place seam side down on the baking sheet (use wooden toothpicks if they won’t stay together). Repeat until all tortillas are filled and then begin again with the next 12 tortillas until all are filled and rolled.
- Place baking sheets in oven and cook 20-25 minutes, or until slightly browned and crispy.
- Serve immediately. For your leftovers, I recommend that you let them cool completely and place into large freezer bags and freeze for future dinners and snacks.
- Combine all ingredients in a food processor and blend until smooth. Add more juice if needed to thin out dip. Garnish with chopped fresh cilantro if desired.