Why You’ll Love This Recipe
I don’t know why it’s taken so long for me to share this recipe for Ranch Chicken Taquitos with you. They’ve been a favorite at our house for years!
My teenage and young adult boys especially love them. These taquitos make a great meal, but they’re also a fabulous after school snack.
In fact, I usually double the recipe and freeze half of the taquitos in a zip-top bag so my kids (or myself) can pull a few out and bake them up for a delicious between meal treat.
The filling is what makes these taquitos extra special–shredded chicken lots of cheese, salsa verde, spices, green onions, cilantro and a hit of Ranch seasoning mix. I could honestly eat the filling all by itself, or scoop it up with tortilla or corn chips.
You can also mix up the filling ahead of time and keep it in the refrigerator until your ready to assemble the taquitos. Just make sure to bring it to room temperature first.
Ranch Chicken Taquitos
Ingredients
- 4 ounces cream cheese softened
- 1/4 cup green salsa
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- 1-2 teaspoons Ranch seasoning mix
- 1 clove garlic minced
- 2 tablespoons chopped fresh cilantro
- 2 green onions chopped
- 2-3 cups cooked shredded chicken
- 1 cup grated Pepper Jack cheese
- Salt and pepper to taste
- 12 small Fajita size flour tortillas
- Non-stick cooking spray
- Cilantro Lime Dressing for dipping, optional
Instructions
- Preheat oven to 425 degrees. In a medium microwave safe bowl, heat cream cheese for 20-30 seconds.
- Add the green salsa, lime juice, cumin, chili powder, onion powder and Ranch mix to the cream cheese and stir to mix well. Mix in the garlic, cilantro and green onions. Stir in the shredded chicken and Pepper Jack cheese.
- Place 2-3 tablespoons of the chicken mixture down the center of a tortilla, keeping the filling within about 1 inch of the edge. Roll tortillas up tightly and place seam side down on a large baking sheet. Spray taquitos with non-stick cooking spray.
- Bake for about 15 minutes, or until taquitos are crisp and edges are turning golden. Serve with Cilantro Lime Dressing for dipping.
Notes
Nutrition
At our house, mixing up a batch of Creamy Cilantro Lime Dressing is a must for dipping, but you can also opt for almost any salsa, sour cream, or guacamole. But I highly recommend something for dipping!
And of course, a supermarket rotisserie chicken is my favorite shortcut for assembling these taquitos quickly and easily. But you could definitely cook and shred your own chicken if you prefer.
These chicken taquitos are also a great appetizer, and the perfect finger food to serve on game day. Especially since they can be made ahead and frozen.
And since these taqutios are baked, they’re a little bit healthier than a fried version. I mean, they’re still full of melty cheese….but a good coating of non-stick cooking spray ensures they get nice and crispy in the oven.
Like I said, I’ve been making these Ranch Chicken Taquitos for years, and they’re still a favorite, after all the recipes I’ve served my family. I hope you love them as much as we do.
Be sure to save this recipe to your favorite Pinterest board for later.
