Baked Chicken Bacon Ranch Taquitos with Avocado Ranch

I’m not claiming that these baked chicken bacon ranch taquitos with avocado ranch are authentic. But I am claiming them to be a huge, delicious hit.

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After the cheesy double bean quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today.

This time you get to dip baked chicken bacon ranch taquitos in it! I first made these for my friend’s house-warming party and they were a huge hit. The next time was at a pot luck and someone asked if I had tried one. They didn’t realize I made them and wanted to make sure I got to try it before they disappeared – ha! Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch.

Although, technically I think these are supposed to be called flautas. Corn tortillas = taquitos. Flour tortillas = flautas. For shame.

To be fair, I have three other taquito recipes on my blog and they are all made with corn tortillas (reuben, bean and cheese, and creamy chicken). Then again, “baked chicken bacon ranch taquitos” are not exactly the most authentic regardless. I suppose you just have to embrace the wrongness or make them with corn tortillas.

In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!

P.S. Kita (Pass the Sushi), Carolyn (All Day I Dream About Food), Audra (The Baker Chick), Miriam (Overtime Cook), Samara (Deconstruct the Girl) – you will be missed!

Post updated 6/11/2024, photo above is the original.

BAKED CHICKEN BACON RANCH TAQUITOS WITH AVOCADO RANCH

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Yield: 20 taquitos Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TAQUITOS

• 8 oz. reduced fat cream cheese, softened
• 4 cups cooked, shredded chicken*
• 12 slices bacon, cooked and crumbled
• 2 cups shredded pepperjack cheese
• 3 to 4 Tbsp chopped green onion
• 1 (1 oz.) package dry ranch dressing mix
• 20 (6-inch) flour tortillas
• Sea salt

AVOCADO RANCH

• 1 ripe medium avocado
• 1/2 cup plain Greek yogurt (I used 0% Chobani)
• 2 Tbsp freshly chopped parsley
• 2 Tbsp freshly chopped dill
• 1 garlic clove, minced
• 1 tsp worcestershire sauce
• 1/2 tsp white vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

1. Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
2. Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch taste. Mix well.
3. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray and sprinkle with salt.
4. Place pan in oven and bake for 10-15 minutes or until edges and tops are golden. Let cool for a couple of minutes.
5. While the taquitos are baking, make the avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired.

Notes

*I like to use a rotisserie

Source: Taquitos adapted slightly from Taste and Tell originally from Six Sisters’ Stuff. Avocado Ranch adapted from How Sweet It Is.