These Baked Cheesy Chicken, Bacon & Ranch Taquitos are crunchy, full of flavor and a perfect kid friendly lunch or after school snack! Freezer friendly too!
Cheesy Chicken, Bacon & Ranch Taquitos
These Cheesy Chicken, Bacon & Ranch Taquitos and so simple to prepare. After you give these a try you'll never go back to the store bought versions. So perfect for older kids to pull right out of the freezer and bake for an afternoon snack. Also perfect for a lunch that will feed a crowd!
Chicken, Bacon & Ranch Taquitos Ingredients:
- rotisserie chicken
- low-fat cream cheese
- Monterey Jack cheese
- green onions
- dry ranch dressing mix
- flour tortillas
How to make Baked Chicken, Bacon & Ranch Taquitos:
First, fry up all the bacon; drain and crumble. While bacon is frying, debone the rotisserie chicken and shred the meat.
In a large bowl, mix together cream cheese, bacon, chicken, cheese and green onions. Stir in dry ranch dressing mix.
Preheat oven to 425°F and while oven is preheating take a large baking sheet and cover it with aluminum foil or parchment paper. Spray with some cooking spray.
Lay out several flour tortillas like an assembly line and spoon 2-3 tablespoons of the chicken mixture onto each flour tortilla. Roll each one up and place them seam-side down onto the prepared baking sheet. Repeat until you use up all the filling.
Once all of the taquitos are rolled, spray the tops of each taquito with cooking spray, and sprinkle with a bit of salt. Bake 15-20 minutes, or until edges and tops are golden.
These are yummy to serve with ranch dressing or salsa on the side.
MENU TIP: This baked cheesy chicken bacon ranch taquitos recipe is from week 5 of our lunch menu plan PDF!
Soooo yummy! 😋
Can baked taquitos be frozen?
Absolutely! This recipe makes a ton so you'll want to plan to freeze the leftovers. 🙂
After baking, cool and flash freeze on a baking sheet. Remove from freezer and place in a ziptop freezer bag. These will last in the freezer up to 3 months.
To bake from frozen, preheat oven to 400°F. Bake 7-10 minutes or until warm and crunchy.
Baked Cheesy Chicken, Bacon and Ranch Taquitos
- 1 lb bacon, cooked and crumbled
- 4 cups shredded rotisserie chicken
- 8 oz reduced-fat cream cheese, softened
- 8 oz shredded Monterey Jack cheese
- 1 bunch green onions, chopped
- 1 oz dry ranch dressing mix
- 20 flour tortillas (6- inch)
- Preheat oven to 425°F.
- Cover a large baking sheet with aluminum foil sprayed with cooking spray.
- In a large bowl, mix together cream cheese, bacon, chicken, cheese and green onions. Stir in dry ranch dressing mix.
- Spoon 2-3 tablespoons chicken mixture onto each flour tortilla and roll up.
- Place taquitos, seam-side down on baking sheet. Repeat until all filling is used.
- Once all taquitos are rolled, spray the tops of each taquito with cooking spray and sprinkle with a bit of salt. Bake 15-20 minutes, or until edges and tops are golden.
- Serve with ranch dressing or salsa on the side.
Note: This recipe makes a ton, so freeze leftovers if needed.
Looking for more yummy meals? This recipe is from week five of our lunch menu plans, including this meal + 35 other AMAZING recipes! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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A HUGE thank you to Sandra, Brook and Bacara in our PPP Supper Club Private Facebook Group for sharing her picture of the cheesy chicken recipe. We all love this one! Would you love to be part of our menu planning community? Order any of our menu plans from the Passionate Penny Pincher Shop and you'll get free lifetime membership. It's the happiest meal-plan-making-corner of the internet!
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