Chicken Bacon Ranch Taquitos
A creamy filling of shredded chicken, crispy bacon, melty Monterey Jack, and tangy ranch seasoning rolled in flour tortillas and baked until golden and crisp. A crunchy, cheesy, 35-minute meal or snack the whole family will love.
Equipment
- Quarter sheet pan
- Aluminum Foil
- Non-stick cooking spray
- Cutting board
- Chef’s knife
Ingredients
- 8 oz cream cheese softened
- 12 strips bacon cooked and crumbled
- 4 cups cooked shredded chicken rotisserie chicken works great
- 2 cups shredded Monterey Jack cheese
- 5 green onions chopped
- 1 (1 oz) packet dry ranch dressing mix divided; start with half, add more to taste
- 20 6-inch flour tortillas
- salt to taste
Instructions
- Preheat: Preheat the oven to 425°F. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
- Mix the Filling: Mix together the cream cheese, bacon, chicken, Monterey Jack cheese, and green onions.
- Season: Add about half of the dry ranch dressing mix, or more if desired. Mix well.
- Fill and Roll: Spoon 2 to 3 tablespoons of the chicken mixture onto each tortilla and roll it up.
- Arrange: Place taquitos seam-side down on the baking sheet. Repeat until all the filling is used, about 20 taquitos.
- Top: Spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt.
- Bake: Bake 15 to 20 minutes, until the edges and tops are golden.
- Serve: Let cool slightly and serve with ranch dressing or salsa.
Notes
Always place the taquitos seam-side down, this keeps them sealed and intact after baking. Don't overfill each tortilla, 2 to 3 tablespoons is enough. Spray the tops well before baking for the crispiest exterior. Use rotisserie chicken and precooked bacon to keep prep quick. Add ranch seasoning gradually and to taste. Keeps 3 to 4 days refrigerated; reheat in the oven or air fryer for best crispness. Freeze unbaked, rolled taquitos on a sheet until solid, then bag for up to 3 months; bake straight from frozen with a few extra minutes.