Rolled Ranch Chicken Taquitos
Updated: Feb 12
Course: Game Day Appetizers
Yield: 20 Taquitos
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: The Southern Spice Rack
For the Chicken:
1 ½ pounds boneless skinless chicken thighs, or chicken breasts
2 tablespoons vegetable oil
2 teaspoons minced garlic
3/4 cup diced red onion
2 tablespoons chipotle chili powder, plus 1teaspoon
1 tablespoon ground cumin
3 tablespoons lime juice
8 Oz. tomato sauce
4 tablespoons salt
2 tablespoons black pepper
For the Ranch Sauce:
1 cup sour cream
½ cup mayonnaise
2 tablespoons fresh cilantro chopped
1 tablespoon fresh dill, 1 ½ teaspoons dried dill
2 cups shredded Colby jack cheese or Mexican cheese blend
1 pack of corn tortillas, you will only use about 20
In a medium sauce pan over medium – high heat, heat the vegetable oil. Once hot brown chicken until nicely colored, it does not have to be completely cooked. Once browned add the minced garlic and onions to the pan and cook until softened. Then add 2 tablespoons chipotle chili powder, cumin, 2 tablespoons salt, tomato sauce, and about 2/3 cup of water. Let simmer without lid for about 15 minutes. The sauce should thicken and reduce by at least half and the chicken should be cooked though.
Remove chicken from sauce and shred with two forks, return chicken to the sauce once shredded. Add the lime juice to the chicken and mix to combine. Taste and adjust seasonings as necessary.
Let chicken cool, it does not have to be cold or room temperature, just cool enough to handle.
Once cooled mix the chicken with the Monterey jack or Mexican blend cheese until well combined.
Place about a ¼ cup of taquito filling in a line down the middle of the corn tortillas. Roll the taquito to close and place in a oven safe 9 X 13 baking dish. Continue this process till all the filling is used.
Bake taquitos at 375℉ for about 15 – 20 minutes, or until the cheese is melted and the taquitos are crispy.
To make the ranch dip mix together the sour cream, mayonnaise, cilantro, dill, chipotle chili powder, and remaining salt and pepper. Chill until you serve.
Once the taquitos are cooked let cool and serve with ranch dip.