Description
My Cheddar Ranch Chicken Taquitos are the answer to your midweek meal dilemma! Baked, not fried, and made with rotisserie chicken for an easy, delicious and filling meal they’ll love.
Ingredients
- 2 cups shredded rotisserie chicken
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon ranch seasoning
- 5 slices bacon, cooked and crumbled
- 16 small super soft corn tortillas (5-inches wide)
- Olive oil spray
- Chopped fresh cilantro, for garnishing
- Lime wedges, for serving
- Cilantro lime Ranch, for serving
Instructions
- Preheat oven to 425°F. Spray a rimmed sheet pan with non-stick cooking spray or line with parchment paper.
- Using an electric stand or hand mixer, mix together the chicken, cream cheese, cheddar, ranch seasoning, and crumbled bacon until well combined.
- Stack the corn tortillas on a plate. Cover them in damp paper towels. Microwave for 30–45 seconds until warm and pliable. Keep covered while rolling the taquitos so they stay soft.
- Spoon 1 heaping tablespoon of filling onto each tortilla and roll tightly.
- Place seam-side down on the prepared sheet pan.
- Spray the taquitos lightly with olive oil cooking spray.
- Bake 15–18 minutes or until crispy and golden brown all over.
- Serve garnished with chopped fresh cilantro, lime wedges and cilantro lime Ranch for dipping.