Baked Chicken Taquitos are baked crispy tortilla wraps with soft and creamy pulled chicken, spices, salsa, ranch dressing, cheese and corn filling. Drizzled with Sriracha mayonnaise to take this taquitos recipe to the next level!
In a medium bowl mix shredded chicken, spices, corn, cheese, salsa, and ranch dressing. Salt and pepper to taste.
Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down).
Bake for 10 minutes until they start to change to golden brown color. Tortillas should be slightly crispy on the outside.
Ranch dressing - make your own ranch dressing or buy from the store. Don't have or don't want to use ranch dressing? Then mix sour cream or yogurt Italian herbs, garlic, and onion powder, and some salt and pepper to taste.
Cream cheese taquitos - swap the ranch dressing for cream cheese and add few dried herbs to the mix. Or simply use the same filling from Creamy Chicken Tacos.
Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
Cheese- the more cheese the better! I always love my tortilla wraps, taquitos, tacos with lots of cheese and the best is to use two types of cheeses either varieties of Cheddar or Monterey Jack cheese. You can also use grated mozzarella which melts fantastically!
Add some color - try different combinations of tortillas like corn, wheat, naturally colored tortillas with spinach/sun-dried tomatoes/beetroot/carrots/poblano peppers/curry/turmeric.