Need a fun weeknight dinner? What about a good game day bite? Try these Oven-Baked BBQ Taquitos!
Oven-Baked BBQ Taquitos
Oven-Baked BBQ Taquitos
Larson Folkerts
4
20 minutes
20 minutes
dinner
snacks
My husband loves taquitos so I thought I’d make a cleaned-up version and they’ve turned out to be a huge hit with both my hubby and kiddos! The BBQ sauce puts a little twist on your traditional taquitos. I love this recipe because it’s a great way to use leftovers from both my Slow-Cooker Carnitas recipe in A Month of Dinner, Vol. 3 or my Slow-Cooker BBQ Chicken recipe! You could even use leftover pot roast for this (I have a recipe here)! You can use whatever protein works for you—store-bought rotisserie chicken, pulled pork, shredded beef, you name it.
Ingredients
- 2 cups shredded protein of choice
1-2 cups BBQ sauce
- 1/2 lime, juiced
- 1/4 cup plain Greek yogurt or sour cream
- 1 cup shredded cheese (Mexican-blend, cheddar, you choose)
- 12-16 corn tortillas
- Olive oil or olive oil spray
- Toppings such as sour cream, guac, salsa, pico, queso!
Directions
- Preheat oven to 425 and line a baking sheet with parchment paper.
In a bowl, combine shredded meat, BBQ sauce, lime juice, yogurt and shredded cheese.
Heat your corn tortillas so they’re a little easier to work with—either in a skillet, in the oven or with a damp paper towel in your microwave.
Scoop a little filling into a tortilla then roll it up tightly and place seam-side down on your baking sheet. Repeat this until all the filling/tortillas are gone!
- 4. Brush or spray your taquitos with a little olive oil so they get nice and crunchy in the oven. Bake 15-20 minutes until golden brown and crispy.
Serve with your toppings of choice!