If you’re looking for a snack that is crispy, cheesy, and loaded with savory flavors, these Baked Chicken Bacon Ranch Taquitos are a must-try. Packed with shredded ranch-seasoned chicken, crispy bacon, and creamy cheese, these taquitos are perfect for family dinners, parties, or game day. They are baked to golden perfection, making them a healthier alternative to fried taquitos while still delivering all the flavor. With just a few simple ingredients, you can make a delicious batch that will leave everyone reaching for more!
Ingredients:
For the Chicken:
- ½ packet dry ranch seasoning (from a 1 oz packet)
- 1 whole chicken (about 4 pounds)
- 1 lemon, halved
- 2 tbsp canola oil
- 1 cup chicken stock
For the Taquitos:
- 8 oz cream cheese, softened
- 6-7 strips bacon, cooked and crumbled
- 2 cups Monterey Jack cheese, shredded
- 2 tbsp green onions, chopped
- 16 flour tortillas (6-inch size)
- ½ packet dry ranch seasoning (the other half from the chicken)
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the whole chicken with ½ packet of ranch seasoning, ensuring it’s evenly coated.
- Squeeze the juice from the lemon halves over the chicken and place the lemon halves inside the chicken cavity.
- Drizzle 2 tablespoons of canola oil over the chicken and place it in a roasting pan. Pour 1 cup of chicken stock into the bottom of the pan.
- Roast the chicken for about 1½ to 2 hours, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest for 10 minutes before shredding the meat. Discard the skin and bones, and reserve the shredded chicken for the taquitos.
2. Prepare the Taquitos:
- In a large mixing bowl, combine the shredded chicken with softened cream cheese, crumbled bacon, shredded Monterey Jack cheese, green onions, and the remaining ½ packet of ranch seasoning. Mix until well combined.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Warm the flour tortillas for a few seconds in the microwave to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla.
- Tightly roll each tortilla around the filling to form taquitos and place them seam-side down on the prepared baking sheet.
- Lightly spray or brush the tops of the taquitos with a little oil or cooking spray.
- Bake the taquitos in the oven for 15-20 minutes, or until they are crispy and golden brown.
3. Serve:
- Serve the taquitos hot with your favorite dipping sauces, such as ranch dressing or salsa, and enjoy!
Conclusion:
These Baked Chicken Bacon Ranch Taquitos combine the best flavors of crispy bacon, savory ranch-seasoned chicken, and creamy Monterey Jack cheese all rolled into a crunchy tortilla. They make an excellent appetizer, snack, or even a main course for a fun and flavorful meal. Easy to prepare and baked to perfection, they’re sure to become a household favorite!
Baked Chicken Bacon Ranch Taquitos: A Crispy, Flavorful Snack
Crispy and flavorful, these Baked Chicken BaconRanch Taquitos are stuffed with ranch-seasoned shredded chicken, bacon, andMonterey Jack cheese. They are the perfect snack or appetizer for any occasion.
Ingredients
For the Chicken:
- ½ packet dry ranch seasoning from a 1 oz packet
- 1 whole chicken about 4 pounds
- 1 lemon halved
- 2 tbsp canola oil
- 1 cup chicken stock
For the Taquitos:
- 8 oz cream cheese softened
- 6-7 strips bacon cooked and crumbled
- 2 cups Monterey Jack cheese shredded
- 2 tbsp green onions chopped
- 16 flour tortillas 6-inch size
- ½ packet dry ranch seasoning the other half from the chicken
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the whole chicken with ½ packet of ranch seasoning, ensuring it’s evenly coated.
- Squeeze the juice from the lemon halves over the chicken and place the lemon halves inside the chicken cavity.
- Drizzle 2 tablespoons of canola oil over the chicken and place it in a roasting pan. Pour 1 cup of chicken stock into the bottom of the pan.
- Roast the chicken for about 1½ to 2 hours, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest for 10 minutes before shredding the meat. Discard the skin and bones, and reserve the shredded chicken for the taquitos.
Prepare the Taquitos:
- In a large mixing bowl, combine the shredded chicken with softened cream cheese, crumbled bacon, shredded Monterey Jack cheese, green onions, and the remaining ½ packet of ranch seasoning. Mix until well combined.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Warm the flour tortillas for a few seconds in the microwave to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla.
- Tightly roll each tortilla around the filling to form taquitos and place them seam-side down on the prepared baking sheet.
- Lightly spray or brush the tops of the taquitos with a little oil or cooking spray.
- Bake the taquitos in the oven for 15-20 minutes, or until they are crispy and golden brown.
Serve:
- Serve the taquitos hot with your favorite dipping sauces, such as ranch dressing or salsa, and enjoy!