These taquitos are creamy inside and crisp outside, and nobody misses the frying. Shredded chicken, crumbled bacon, cream cheese, ranch seasoning and cheddar are mixed together, rolled in tortillas and baked until golden. A rotisserie chicken makes them a 30-minute supper.
Why You’ll Love It
- Baked, not fried.
- Uses rotisserie chicken.
- Freezer-friendly.
What You Need
- 3 cups shredded cooked chicken
- 6 slices bacon (cooked and crumbled)
- 4 oz cream cheese (softened)
- 1/3 cup ranch dressing
- 1 tbsp dry ranch seasoning
- 1 1/2 cups shredded cheddar or Colby Jack
- 12 small flour tortillas (6-inch)
- 2 tbsp melted butter or oil (for brushing)
How to Make Chicken Bacon Ranch Taquitos
- Heat the oven to 425°F and line a baking sheet with parchment.
- Mix the chicken, bacon, cream cheese, ranch dressing, ranch seasoning and cheese in a bowl.
- Spoon about 3 tablespoons of filling along one edge of each tortilla and roll up tightly.
- Place seam side down on the pan, close together, and brush with melted butter.
- Bake for 15 to 18 minutes, until golden and crisp at the ends.
- Cool 5 minutes and serve with ranch or salsa.
Tips
- Warm the tortillas for 20 seconds in the microwave so they roll without cracking.
- Seam side down keeps them closed.
- Don’t overfill, or the filling will leak.
Serving and Storing
Serve hot with ranch, salsa or sour cream. Leftovers keep 3 days. Reheat in the oven or air fryer.
Frequently Asked Questions
Can I use corn tortillas?
Yes. Warm them well first so they don’t break.
Can I freeze them?
Yes. Freeze unbaked on a tray, then bag. Bake from frozen at 425°F for about 22 minutes.
Air fryer?
380°F for 7 to 9 minutes, turning once.
Chicken Bacon Ranch Taquitos
Flour tortillas rolled around shredded chicken, bacon, ranch and cheese, then baked until crisp. Easy supper or game-day snack.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3 cups shredded cooked chicken
- 6 slices bacon cooked and crumbled
- 4 oz cream cheese softened
- 1/3 cup ranch dressing
- 1 tbsp dry ranch seasoning
- 1 1/2 cups shredded cheddar or Colby Jack
- 12 small flour tortillas 6-inch
- 2 tbsp melted butter or oil for brushing
Instructions
- Heat the oven to 425°F and line a baking sheet with parchment.
- Mix the chicken, bacon, cream cheese, ranch dressing, ranch seasoning and cheese in a bowl.
- Spoon about 3 tablespoons of filling along one edge of each tortilla and roll up tightly.
- Place seam side down on the pan, close together, and brush with melted butter.
- Bake for 15 to 18 minutes, until golden and crisp at the ends.
- Cool 5 minutes and serve with ranch or salsa.
Made this recipe? Tap a star to rate it.
