Chicken Bacon Ranch Taquitos
Yield: ~12 taquitos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
Filling:
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2 cups cooked chicken, shredded (rotisserie works great)
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6 slices bacon, cooked and crumbled
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1 cup shredded cheddar cheese (or cheese blend)
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4 oz cream cheese, softened
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¼ cup ranch dressing
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1 tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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2 green onions, thinly sliced (optional)
For Assembly:
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10–12 small flour tortillas (or corn if you prefer)
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Cooking spray or a bit of oil for brushing
Optional for Serving:
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Extra ranch dressing
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Salsa or pico de gallo
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Sour cream
Instructions:
1. Preheat Oven:
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Make the Filling:
In a large bowl, mix together:
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Shredded chicken
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Crumbled bacon
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Cheddar cheese
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Cream cheese
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Ranch dressing
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Garlic powder
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Onion powder
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Salt, pepper
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Green onions (if using)
Mix until well combined and creamy.
3. Assemble Taquitos:
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Warm tortillas slightly (in the microwave wrapped in a damp paper towel for ~20 seconds) to make them more pliable.
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Place 2–3 tablespoons of filling on the lower third of each tortilla.
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Roll tightly and place seam-side down on the baking sheet.
4. Bake:
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Lightly spray or brush the tops with oil.
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Bake for 15–20 minutes, or until golden brown and crispy.
Optional: For extra crispiness, broil for 1–2 minutes at the end — watch closely!
5. Serve:
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Serve warm with ranch, sour cream, or your favorite dip.
Variations & Tips:
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Air Fryer Option: Cook at 375°F for 6–8 minutes, flipping halfway through.
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Add Heat: Mix in diced jalapeños or a bit of hot sauce.
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Make Ahead: Assemble and freeze unbaked taquitos. Bake from frozen at 400°F for 20–25 minutes.