Baked Chicken Ranch Taquitos Food

BAKED CHICKEN RANCH TAQUITOS

Steps:

• Preheat oven to 400F. Line a large baking pan with parchment paper or foil. Set aside.
• In a large bowl, beat the cream cheese, ranch dressing, cayenne pepper, cheddar cheese, and cilantro with an electric hand mixer or stand mixer with fitted paddle attachment until smooth and creamy. Fold in shredded chicken.
• Spoon about 2-3 tablespoons of chicken mixture onto the center of each tortilla shell. Roll tightly and place onto prepared baking pan. Spray each tortilla lightly with non-stick cooking spray.
• Bake for 15-18 minutes, or until tortillas as lightly golden and mixture is hot.
• Serve immediately with salsa or sour cream, if desired.

RANCH CHICKEN TAQUITOS

Steps:

• For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes.
• For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve.
• Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes.
• For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
• Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick.
• Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.

BAKED RANCH CHICKEN TAQUITOS

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, mash black beans with a potato masher or fork until paste-like.
• Add hummus and taco seasoning and mix well.
• Add chicken, cheese and ranch and stir to combine.
• Place 2-3 Tbsp of the mixture in each half-tortilla and roll tightly.
• Place on a baking sheet and bake for 12 minutes.
• Drizzle with additional ranch if desired, garnish with tomato and green onion, serve with ranch, guac or salsa for dipping.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.