we loved these, and the leftovers heated up nicely the next day!
3 cups chicken, cooked and shredded
3/4 cup bbq sauce, I used KC Masterpeice
1 cup shredded cheddar or Monterrey jack cheese
Corn Tortillas
Kosher salt
Ranch Dressing for dipping, if desired
Fresh cilantro for garnishing, if desired
Heat oven to 425*.
Mix chicken and bbq sauce together.
Warm tortillas in microwave so they won't crack when rolling up, 30-60 seconds.
Top each tortilla with a couple heaping tablespoons of bbq chicken.
Sprinkle chicken with shredded cheese.
Roll tortilla up tightly and place seam side down in baking dish sprayed with non-stick spray, trying to leave a little space between each one.
Once all the tortillas are in the dish, spray the tops with non-stick spray then sprinkle with kosher salt.
Bake 15 - 20 minutes or until the edges are becoming browned and crispy.
Optional...when serving, drizzle a little ranch over the top and sprinkle with fresh chopped cilantro. A little extra ranch for dipping is nice, also.
Source: Adapted from Plain Chicken's Chiplotle BBQ Chicken Taquitos.
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