Whip up a batch of easy and delicious chicken bacon ranch taquitos! These taquitos are perfect for a quick and easy dinner or appetizer for any party. Whether you’re hosting a crowd and need something easy to serve, or you want something you can put in the freezer for later, these taquitos are sure to please.
How to Make Chicken Bacon Ranch Taquitos
Chicken bacon ranch taquitos are the perfect party food or main dish! They’re easy to make and everyone will love them. Serve them as an appetizer, light dinner, or as a snack.
Making these chicken bacon ranch taquitos couldn’t be easier. You can used grilled chicken, baked chicken, or rotisserie chicken for this flavorful dish. As long as you shred the chicken, you can use whatever type is easiest for you.
How to Make Keto Chicken Taquitos
To make these baked Chicken Bacon Ranch Taquitos keto-friendly replace the flour tortillas with low-carb wraps. You can also use Greek yogurt as a substitute for sour cream for more protein.
Because these aren’t fried, they are a great keto-friendly dinnertime or party snack. Because of the low carbs and high protein, they will keep you full for hours!
Can I Freeze Chicken Bacon Ranch Taquitos?
Yes, taquitos are great for freezing! Simply roll them up without the toppings and place them on a parchment lined baking tray in the freezer overnight. Once frozen, transfer them into a gallon size freezer bag or air-tight container and store them laying flat.
When you’re ready to bake them, remove them from the freezer and place in a preheated oven at 375 degrees F. Bake for 25 minutes or until crispy.
You can freeze the chicken and cheese taquitos so that you have leftovers for another time or to make ahead to serve to a larger crowd for a party.
Not ready to make these Valentine truffles? Pin them to your Valentine Recipes board on Pinterest so it’s easy to find when you need it!
What to Serve with Chicken Taquitos
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 salsa dip. No matter how you serve them, they’re sure to be a hit!
I hope you enjoyed these chicken bacon ranch taquitos and give the recipe a try!
- 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.