Crispy Chicken Bacon Ranch Taquitos
These Chicken Bacon Ranch Taquitos are filled with tender chicken, smoky bacon, melty Colby Jack, and creamy ranch-seasoned goodness, then baked until golden and crisp.
Servings: 12 Servings
Calories: 177kcal
Ingredients
- 4 ounces scallion cream cheese softened
- 1 cup cooked chicken shredded
- 1 cup Colby Jack cheese shredded
- 4 strips bacon cooked and crumbled
- 2 teaspoons Ranch seasoning powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon EACH salt and black pepper
- 12 small yellow corn tortillas
- parsley chopped, for garnish
- ranch dressing for dipping
Instructions
- Preheat the oven to 425°F(220°C). Spray a large baking sheet with nonstick cooking spray.
- In a large bowl, combine the cream cheese, chicken, cheese, bacon, Ranch powder, garlic powder, salt and pepper.
- Place the corn tortillas on a plate and cover with a damp paper towel. Microwave for 20-30 seconds, or until they’re soft and pliable.
- Spread about 2 tablespoons of the filling on the bottom half of each tortilla. Roll them up tightly.
- Arrange the taquitos in a single layer on the baking sheet. Spray with oil.
- Bake for 20 minutes until golden brown and crispy. Garnish with parsley. Serve with ranch dressing.
Notes
- If your tortillas keep breaking warm some oil in a pan and lightly fry them before filling and wrapping them.
Nutrition
Calories: 177kcal | Carbohydrates: 13g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 303mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 0.002mg | Calcium: 110mg | Iron: 1mg