Whip up a batch of easy and delicious chicken bacon ranch taquitos any night of the week with this quick recipe.
These bite-sized taquitos are perfect for an easy dinner on busy nights or as an appetizer for any party. Whether you’re hosting a crowd and need you can make ahead of time or you want something you can put in the freezer that’s easy to reheat, these taquitos are a great option. Just pop it in the oven and enjoy!
What are Taquitos?
Taquitos are a Mexican dish that typically consists of a small tortilla that is rolled up and fried. This dish can be made with various fillings, but the most popular seems to be chicken.
These chicken bacon ranch taquitos are baked instead of fried, so they are a bit healthier for you. They are also packed with flavor from the chicken, bacon, and ranch seasoning.
You can easily make these taquitos gluten-free by using gluten-free tortillas. You can also use low-carb tortillas to make them keto-friendly.
Baked Chicken Taquitos
A healthier version of the fried classic, these baked chicken taquitos are just as crispy and delicious. Filled with shredded chicken, bacon, and a creamy ranch dressing, these taquitos will be a hit with the whole family.
While I don’t know if I’d classify anything with bacon as a healthy taquito, these do have several ways to make them healthier without losing the delicious flavor.
Are these low carb chicken taquitos?
If low carb and high protein eating is your goal, make keto Chicken Bacon Ranch Taquitos by replacing the flour tortillas with low-carb tortillas or wraps. You can also replace the cream cheese with Greek yogurt as a substitute that has more protein and less fat.
When you make a few adjustments these keto chicken taquitos are a great dinnertime option or party snack that’s low carbs and high protein. These keto-friendly homemade chicken taquitos will keep you full for hours!
What kind of chicken do I use?
Making these chicken bacon ranch taquitos couldn’t be easier. You can used grilled chicken, baked chicken, or even a rotisserie chicken from the grocery store for this flavorful dish.
When you have leftover chicken, this is a great way to use it up for a quick after school snack or dinner for the next night. Plan ahead and grill or bake extra chicken to knock out two meals in one.
As long as you can shred the chicken, you can use whatever type you have on hand.
How to Cook Taquitos in the Oven
With so many gadgets that make cooking faster, easier, and healthier, making dinner sometimes seems a bit overwhelming. For some reason, everything tastes better when it’s baked in the oven. Warm and gooey, the combo of rich cream cheese, chicken and ranch seasoning makes this dinner a favorite in our house.
One thing that I love about this recipe is that the chicken and cheese taquitos are easy to assemble and pop into the oven. When you’re short on time, they make it easy to have a healthy and delicious dinner ready in no time.
Chicken Bacon Ranch Taquitos Recipe
To make these taquitos, you will need:
- Chicken breasts
- Cream cheese
- Dry ranch seasoning
- Monterey jack cheese, shredded
- Flour tortillas
- Chicken stock
- Bacon, cooked and crumbled
- Green onions, chopped
- Olive oil spray
To get started, prep the chicken by tossing the chicken breast in the ranch dressing packet. Grill or bake the chicken.
If you’re using a premade chicken, don’t worry, you’ll add the ranch seasoning to the softened cream cheese to get that yummy ranch flavor.
Preheat the oven to 400 degrees.
Shred the cooled chicken with two forks, then place the shredded chicken in a large bowl. Add the softened cream cheese, shredded cheese, chopped bacon, green onions, and ½ of Ranch seasoning packet.
Mix the ingredients well then assemble the taquitos.
Spoon about 3 tablespoons of the chicken and cheese mixture onto each tortilla and roll the tortilla up. Place each taquitos with its seam side down on a lined baking sheet.
Spray the taquitos with non-stick baking spray, sprinkle with a pinch of salt or ranch seasoning over the top and bake for 15 minutes.
Can I Freeze Chicken Bacon Ranch Taquitos?
Yes, taquitos are great for freezing! Simply roll them up without any toppings and place them on a parchment lined baking tray in the freezer overnight. Once they are frozen, transfer them into a gallon size freezer bag or air-tight container and store them laying flat.
When you’re ready to bake the frozen taquitos, remove however many your need from the Ziploc bag and place in a preheated oven.
Bake at 375 degrees for 25 minutes or until the tortillas are crispy.
You can easily make and freeze the chicken and cheese taquitos so that you have leftovers for another day or to make ahead to serve to a crowd at any party.
What to Serve with Chicken Taquitos
While you certainly don’t need a dip for this flavorful dish, I love serving them with a side of ranch or salsa for dipping. Serve these taquitos with a delicious side of ranch dressing or salsa for dipping.
You could also try serving them with guacamole, sour cream, or even sour cream and salsa mix. Use salsa and plain Greek yogurt as a low carb diet option.
Side Dish Ideas
These taquitos are hearty enough to stand on their own, but if you’re looking for a side dish to go with them try making some Mexican rice or refried beans.
For a lighter side dish option, try serving these chicken and cream cheese taquitos with a salad or some roasted vegetables.
No matter how you serve them, these chicken bacon ranch taquitos are sure to be a hit any time of year!
Not ready to make these yummy bacon chicken ranch taquitos?
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- 2 packets Dry Ranch Seasoning
- 1 1/2 pounds Chicken Breast
- 1 Lemon, quartered
- 2 tbsp Canola Oil
- 1 cup Chicken Stock
- 8 oz Cream Cheese
- 6-7 pieces Bacon, cooked and crumbled
- 2 cups Monterey Jack Cheese, shredded
- 2 tbsp Green Onions, chopped
- 15 6 inch Flour Tortillas
Pat the chicken dry thoroughly with paper towels.
Season chicken with dry ranch seasoning.
Set a 6 or 8-qt Instant Pot to the high sauté setting.
Add the canola oil and chicken and cook browning chicken evenly.
Flip the chicken and cook until the second side is browned.
Remove from the pot and set aside.
Place a metal trivet into the pot.
Add the chicken stock, sliced lemon, and the chicken on top of the trivet.
Manually select high, cooking frozen chicken for 10-12 minutes or 8-10 minutes for fresh chicken.
When finished cooking, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
Let the chicken rest until cool.
Use two forks to shred the chicken.
Place the shredded chicken in a large bowl.
Add the softened cream cheese, Monterey jack cheese, bacon, green onions, and ½ of Ranch seasoning packet.
Mix to combine.
Spoon 3 tablespoons of the chicken mixture onto each tortilla and roll it up.
Place the taquitos seam down on a parchment covered baking pan.
Spray the taquitos with non-stick baking spray.
Sprinkle with a pinch of salt or ranch seasoning.
Bake for 15 minutes.