These are so good! They are top 8 free & can be made corn and legume free with subs. If you also want to make beef taquitos, check out this recipe! This recipe makes 8-10 large taquitos, serving 3-4 people. Takes 20 min prep, 10-15 mins baking time.
- 8-10 (6inch) corn tortillas, OR siete gf flour tortillas, OR homemade tortillas
- 4oz homemade vegan yogurt (if coconut/legume/corn free), OR store bought oat yogurt (contains legumes & corn derivatives), OR open nature cream cheese (contains coconut)
- 1/4 cup primal kitchen vegan ranch dressing (contains mustard), OR homemade
- 1/4 cup Noble Made buffalo sauce
- 1/2 Costco rotisserie chicken (contains corn derivatives), shredded
- 1/2 cup shredded Daiya cheddar cheese, OR homemade (if legume & corn free)
- non-stick soy free spray oil
- Optional Toppings: avocado, dairy free sour cream (usually contains legumes), or salsa
Directions
- Preheat oven to 450 degrees.
- Cover a baking sheet with tinfoil and spray with non-stick cooking spray and set aside.
- Wet each side of the corn tortillas with a splash of water (this prevents cracking when rolled), and then warm each corn tortilla in oven on top rack for about 30 seconds, or the whole pile of tortillas in microwave for 20 seconds. (If the tortillas still feel dry, splash with water again). This is key to rolling without cracks!
- Mix all the rest of the ingredients, till well combined in a large bowl.
- Heat all ingredients in a pan on medium temp, till cheese is melted.
- For each Taquito, spoon 3-4TB of the chicken mixture onto each tortilla, lengthwise in a line.
- Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
- Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
- Bake taquitos 10-12 mins. If you want them extra crispy, flip and bake 3-5 more mins.
- Serve hot with toppings, as desired.
Living Abundantly 