Ingredients
8 oz cream cheese, softened
12 slices cooked bacon, crumbled
4 cups cooked, shredded chicken
1 oz packet dry ranch dressing mix
2 cups shredded Monterrey Jack cheese
3–4 tablespoons chopped green onion
1/4 cup chopped fresh flat-leaf parsley
20 (6-inch) flour tortillas
Salt, to taste
Nonstick cooking spray or olive oil spray
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or foil and lightly spray with cooking spray.
- In a large bowl, combine cream cheese, shredded chicken, crumbled bacon, cheese, green onions, parsley, and half of the ranch seasoning (or more, to taste). Mix until smooth and well combined.
- Spoon 2–3 tablespoons of filling onto each tortilla and roll tightly. Place seam-side down on the baking sheet. Repeat until all tortillas are filled.
- Spray tops of taquitos lightly with cooking spray and sprinkle with salt.
- Bake for 15–20 minutes, or until golden brown and crispy on the edges.
- Remove from oven, let cool slightly, and serve with ranch dressing, salsa, or your favorite dip.
Notes
- Tortilla size: Use small street tacos for appetizers or 6-inch tortillas for a more filling entrée.
- Custom heat: Add jalapenos or hot sauce to the filling for a spicier version.
- Make-ahead: You can prep and roll taquitos in advance, then bake right before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Creative add-ins: Swap Monterrey Jack for cheddar or mozzarella, or mix in corn, black beans, or diced bell peppers for variety.
- Prep Time: 15 min
- Cook Time: 20 min