BAKED CHICKEN RANCH TAQUITOS
These Baked Chicken Ranch Taquitos are loaded with shredded chicken, cheddar cheese, cilantro, and a savory ranch cream cheese mixture. Fast, easy, and ready in less than 30 minutes, this simple dish is packed with flavor and perfect for the whole family!
Provided by Gayle
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 313 kcal, Carbohydrate 19 g, Protein 16 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 692 mg, Fiber 1 g, Sugar 2 g
RANCH CHICKEN TAQUITOS
Provided by Ree Drummond : Food Network
Time 50m
Yield 18 taquitos
Number Of Ingredients 21
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.
RANCH CHICKEN TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 45
Steps:
- Preheat the oven to 350 degrees F.
- For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
- Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
- For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
- Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
- Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
- Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
- Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
BAKED RANCH CHICKEN TAQUITOS
These Baked Ranch Chicken Taquitos are a quick and easy, kid-friendly option for lunch or dinner and a great way to use up leftover chicken. Make a double batch and freeze some for a busy week!
Provided by Lindsay
Time 17m
Number Of Ingredients 8
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.
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
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- Preheat oven to 425 degrees. In a medium microwave safe bowl, heat cream cheese for 20-30 seconds.
- Add the green salsa, lime juice, cumin, chili powder, onion powder and Ranch mix to the cream cheese and stir to mix well. Mix in the garlic, cilantro and green onions. Stir in the shredded chicken and Pepper Jack cheese.
- Place 2-3 tablespoons of the chicken mixture down the center of a tortilla, keeping the filling within about 1 inch of the edge. Roll tortillas up tightly and place seam side down on a large baking sheet. Spray taquitos with non-stick cooking spray.
- Bake for about 15 minutes, or until taquitos are crisp and edges are turning golden. Serve with Cilantro Lime Dressing for dipping.
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