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Chicken Taquitos with Smoky Chipotle Ranch

Posted by texasgirlcooks on

These crispy Chicken Taquitos are filled with a creamy, cheesy shredded chicken mixture, rolled in yellow corn tortillas, and baked, air-fried, or pan-fried until perfectly golden. Serve them with a smoky chipotle ranch dipping sauce for an easy family dinner that’s packed with flavor and guaranteed to disappear fast.

Makes: 12 taquitos (4–6 servings)

Ingredients

For the Taquitos

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 3 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded sharp cheddar cheese
  • 1 (4 oz) can diced green chiles, drained
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 yellow corn tortillas
  • Olive, avocado, or vegetable oil (for baking or frying)

Instructions

Prepare the Filling

  1. In a large bowl, combine the shredded chicken, cream cheese, Monterey Jack, cheddar, green chiles, cilantro (if using), lime juice, garlic powder, onion powder, chili powder, smoked paprika, cumin, salt, and pepper.
  2. Stir until everything is evenly combined.

Prepare the Tortillas

  1. Wrap the corn tortillas in a damp paper towel and microwave for 20–30 seconds until warm and pliable.
  2. Lightly brush or spray both sides of each tortilla with oil.

Oven Method

  1. Preheat oven to 425°F.
  2. Spoon 2–3 tablespoons of filling onto each tortilla and roll tightly.
  3. Place seam-side down on a lightly greased baking sheet.
  4. Lightly spray the tops with oil.
  5. Bake for 18–22 minutes, flipping halfway through, until crispy and golden brown.

Pan-Fried Method

  1. Heat about ¼ inch of oil in a large skillet over medium heat until shimmering (about 350°F if using a thermometer).
  2. Fill each tortilla with 2–3 tablespoons of filling and roll tightly.
  3. Place seam-side down in the hot oil to help seal the taquitos.
  4. Fry for 2–3 minutes per side, turning until all sides are golden brown and crispy.
  5. Transfer to a paper towel-lined plate or wire rack to drain.

Air Fryer Method

  1. Preheat air fryer to 400°F.
  2. Fill and roll the taquitos, then lightly spray with oil.
  3. Air fry for 8–10 minutes, turning halfway through, until crisp and golden.

Smoky Chipotle Ranch

Ingredients

  • ½ cup ranch dressing
  • ¼ cup sour cream
  • 1–2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon fresh lime juice
  • ½ teaspoon garlic powder
  • Pinch of smoked paprika

Directions

Whisk all ingredients together until smooth. Refrigerate for at least 15 minutes before serving to let the flavors blend.

Optional Toppings

  • Fresh cilantro
  • Diced tomatoes
  • Sliced avocado
  • Crumbled cotija cheese
  • Pickled jalapeños
  • Lime wedges

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