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 trusty, there are a lot of recipe fails at my house. Most of them pass when I try to contrive my own instruction, my poor husband dreads those "experimental meals".

But every once in a patch, something wonderful comes of it and these soft taquitos get into that wonderful collection!

Every instruction has a stunning mouth-watering icon and has been picky-eater authorized. The directions are dolabriform, unproblematic to espouse, and do not tell any exotic ingredients.

This cookbook includes soul recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Mill, Kneaders, and so more many. We feature you smothered from drinks, to sweet and everything in-between.

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

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