If you’re looking for something crispy, cheesy, and packed with flavor, these Chicken Bacon Ranch Taquitos check all the boxes. They’re baked until golden and crunchy, filled with creamy ranch-seasoned chicken, crispy bacon, and melty Colby Jack cheese.

They’re perfect for game day spreads, casual get-togethers, or when you want a snack that feels a little more exciting than the usual chips and dip. You can prep them ahead, bake a full tray at once, and serve them hot with plenty of ranch for dipping.

Helpful Tips

Warm the tortillas well. If they are not soft enough, they will crack when rolling. Keep them covered while you work so they stay pliable.
Don’t overfill. About 2 tablespoons of filling is just right. Overfilling makes them harder to roll and can cause leaks while baking.
Use seam-side down. Placing them seam-side down helps them stay closed and crisp up nicely without toothpicks.

You Might Also Like These

Chicken Bacon Ranch Taquitos

These Chicken Bacon Ranch Taquitos are baked until golden and crunchy, filled with creamy ranch-seasoned chicken, crispy bacon, and melty Colby Jack cheese.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings Servings

Calories 186 kcal

Ingredients

4 ounces scallion cream cheese softened
1 cup cooked chicken shredded
1 cup Colby Jack cheese shredded
4 strips bacon cooked and crumbled
2 teaspoons Ranch seasoning powder
1/2 teaspoon garlic powder
1/4 teaspoon EACH salt and black pepper
12 small yellow corn tortillas
parsley chopped, for garnish
ranch dressing for dipping

Instructions

Preheat the oven to 425°F(220°C). Spray a large baking sheet with nonstick cooking spray.
In a large bowl, combine the cream cheese, chicken, cheese, bacon, Ranch powder, garlic powder, salt and pepper.
Place the corn tortillas on a plate and cover with a damp paper towel. Microwave for 20-30 seconds, or until they’re soft and pliable.
Spread about 2 tablespoons of the filling on the bottom half of each tortilla. Roll them up tightly.
Arrange the taquitos in a single layer on the baking sheet. Spray with oil.
Bake for 20 minutes until golden brown and crispy. Garnish with parsley. Serve with ranch dressing.

Nutrition

Calories: 186kcalCarbohydrates: 13gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 34mgSodium: 240mgPotassium: 118mgFiber: 2gSugar: 1gVitamin A: 244IUVitamin C: 0.002mgCalcium: 107mgIron: 1mg

Tried this recipe?Let us know how it was!