Baked Chicken Bacon Ranch Taquitos

Baked Chicken Bacon Ranch Taquitos have quickly become a family favorite! Bake these in the oven for a crispy crunch in every bite, without the extra calories from frying.

I have to be honest, there are a lot of recipe fails at my house. Most of them happen when I try to invent my own recipe, my poor husband dreads those “experimental meals”.

But every once in a while, something wonderful comes of it and these little taquitos fall into that wonderful category!

How to get crispy taquitos in the oven

Taquitos in the oven? You may be a little skeptical! But these oven baked taquitos are a healthy non-fried alternative to your favorite dish.

The trick to getting these taquitos perfectly crispy is to spray them with cooking spray right before they go in the oven. The oil caramelizes giving these a crispy crunch with every bite.

How to make baked taquitos into a freezer meal

The best thing about this recipe is that it makes about 20 taquitos! Now we definitely know first hand, that 20 of these can be eaten in one sitting, but that may not be the case for your family.

If you’re making these for just a few people, or if you’re looking to get dinner done ahead of time, you can easily turn this recipe into a freezer meal.

To do so, prepare the recipe as directed. After rolling the taquitos, place them in a gallon sized freezer bag. You should be able to fit 12-15 in each bag.

Keeping the bag full will keep the taquitos rolled up.

When ready to bake, remove taquitos from the freezer and let them thaw in the fridge for 12 hours.

Place taquitos seam-side down on the baking sheet. Spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt.

Bake at 425 degrees for 15-20 minutes or until the tops begin to golden. Let them cool slightly and serve with ranch or salsa.

Tips when making Baked Chicken Taquitos

These have been a family favorite for a few years. We’ve learned a lot of quick shortcuts and tips to make this simple meal even easier.

  1. Using a rotisserie chicken is one of our favorite shortcuts in any recipe calling for chicken. Most delis sell pre-pulled rotisserie chicken, but buying a chicken and pulling it off the bone yourself is easy, too.
  2. While we’re on a roll using items from the grocery store that are already prepared, grab some pre-cooked bacon for this recipe. Save your house from smelling like bacon for a few days, and your stove from grease splashing.
  3. Make sure to put your taquitos seam side down when placing them on the baking sheet. This will keep them from falling apart after they are baked.

What you’ll need to make homemade baked taquitos

Oven Mitts <— These ones are our favorite, and on sale!

Baking Sheet <— This baking sheet is large enough to fit ALL the taquitos in this recipe.

Freezer Bags <— If you’re wanting to make this into a freezer meal, you’ll need the freezer bags!

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Baked Taquito Recipes

Looking for more flavors of taquitos? Here are a few of our favorites!

Creamy Chicken Taquitos
Slow Cooker Cheesy Chicken Taquitos
Baked Taco Taquitos
Taco Turkey Taquitos

 

 

Video by Inspo

Serves: 20

Baked Chicken Bacon Ranch Taquitos

Delicious baked taquitos with a creamy cheese and chicken filling.

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (8 ounce) package cream cheese (softened)
  • 12 strips bacon (cooked and crumbled)
  • 4 cups cooked chicken (shredded)
  • 2 cups shredded Monterey Jack cheese
  • 3 Tablespoons green onions (chopped)
  • 1 (1 ounce) package dry Ranch Dressing mix (divided)
  • 20 (6 inch) flour tortillas
  • Salt, to taste

Instructions

  1. Preheat oven to 425 degrees F.
  2. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
  3. Mix together cream cheese, bacon, chicken, cheese, and green onions.
  4. Add in about 1/2 of the dry ranch dressing mix, or more if desired. Mix well.
  5. Spoon 2-3 Tablespoons of the chicken mixture onto each flour tortilla and roll it up.
  6. Place taquitos seam-side down on the baking sheet. Repeat about 20 times or until all the filling is used.
  7. Once finished, spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt.
  8. Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden.
  9. Let cool slightly and serve with ranch dressing or salsa.
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Baked Chicken Taquitos Recipe

 
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62 Responses to “Baked Chicken Bacon Ranch Taquitos”

  1. I just made these and they were delicious, I had to make a few changes to use the ingredients I had on hand substituted taco seasoning for the ranch dressing, roasted leftover chicken and used corn and flour tortillas because I did not have enough of either one but they turn out awesome. Thanks for sharing
    • Hi Amy! I am so sorry, but at this time I have no idea how many calories are in each one. However, in about 60 days, we will be launching another site that has all our recipes along with their nutrition info and weight watchers points. So . . . hang on! I promise that info will be coming soon! :)
  2. jessie
    I found this recipe after I checked out your new book from the library this last month. These were a HUGE hit in my house. Thank you all ladies for your hard work and sharing it with us all. This will become a mainstay in our house for a long time (probably a family tradition hehe).
  3. I made these tonight and I'm frustrated. I am not a very skilled -at all- chef so I am sure my lack of skills had a lot to do with it. Mixing up the filling ingredients was a nightmare. How is it supposed to look? I had globs and globs of cream cheese and couldn't get them to mix. Maybe change the ingredient list to say a half packet of ranch instead of 1 packet; When I saw mix ingredients I mixed all ingredients. I tried to get as much powder out as I could but they are still sooo salty. User error I know.
    • Sounds like maybe your cream cheese was straight from the fridge? If you set it out in the morning (or at least several hours before you plan to need it....or thaw it in the microwave a bit on the "defrost" function if you're like me and you still forget!) it should be room temp by dinner time. The packet of ranch seasoning might be a personal taste thing. I plan to use a homemade mix, add a little at a time, and taste as I go to make sure it's not too salty for us. I'm planning on making these tonight and will definitely update as to how it goes. Try again, I think you can get it!

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