Baked Taco Ranch Taquitos – Filled with cheesy taco ranch chicken and baked to perfection, they are perfect for any game day or holiday get-together.
There were oohs and ahhs the first time I made these Baked Taco Ranch Taquitos. The cheesy stuffed taquitos were an instant hit and stunning to look at. A golden, crispy outside and a creamy filling on the inside, these Baked Taco Ranch Taquitos are something we make monthly.
During the busy school and holiday months, I create dishes that are delicious and something the whole family will devour, yet easy for my busy schedule of running the kids around for all their activities. And my kids love taquitos.
I love taquitos because I grew up having them every Christmas Eve. It was one of the foodie traditions I looked forward to every year. My dad always made these fried, which were delicious – and sometimes ridiculously spicy. We only had them once a year; it was one of my favorite childhood traditions.
I want to have some of those traditions now that I am a mom. I decided to use cooking spray and then bake them, and it worked perfectly!
By using the cooking spray, I had control over how much oil I put on. It gave the perfect amount of crispiness without oversaturating them in oil.
I served these taquitos with our favorite ranch dressing – our homemade Cilantro Avocado Ranch. And the kids dunked their taquitos in it. But what kid can resist ranch dressing? Mine sure can’t.
These taquitos are delicious, prepared in just 15 minutes and baked in 20 minutes. And they’ll be devoured in a tenth of the time. Enjoy these Baked Taco Ranch Taquitos this school year, and whip up a batch for your next holiday get-together.
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Baked Taco Ranch Taquitos
Ingredients
- 4 cups chopped cook chicken I used a rotisserie chicken
- 8 ounces cream cheese
- 1/2 cup salsa
- 1 ounce package dry ranch seasoning
- 2 tablespoons taco seasoning
- 2 1/2 cups shredded cheddar cheese
- 12 – 16 flour tortillas
- PAM Spray Pumps – Olive Oil
Instructions
- Preheat oven to 425 degrees.
- Spray baking sheet with cooking oil, set aside.
- In a medium mixing bowl combine chicken, cream cheese, salsa, ranch & taco seasoning and cheddar cheese. Mix together until well combined.
- Place tortilla on your work surface and in the center of your tortilla add 1/4 cup of the chicken mixture. Tightly roll up the tortilla and place on prepared baking sheet. Repeat with remaining tortillas and chicken mixture. Makes about 16-20 tortillas.
- Once you have made all of the taquitos and they are placed on the baking sheet about 1-inch apart – spray the tops with PAM and sprinkle with taco seasoning.
- Place in oven and bake for 20 minutes.
- Remove from oven once a nice golden brown and cheese is melted. Serve with salsa or cilantro lime ranch and enjoy!
did you use corn or flour tortillas and what size?
Sorry flour tortillas. xo San
sorry if I overlooked it.
No problem. 🙂
How do you get the tortillas to stay tightly wrapped around? I have to push mine together and they still loosen up a bit. I had the same issue with the Chicken Parmeasan taquitos… which are amazing by the way.
I am literally baking these right now but the filling tasted wonderful as I snuck a taste. Cannot wait!
Sounds like you just need to roll a little tighter, I roll and then immediately place on the greased baking sheet, this helps them stick and stay together. Does this help? Glad you enjoy them! San