Taquitos Ranch Chicken Recipes

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.

CRISPY CHICKEN TAQUITOS

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.

EASY CHICKEN TAQUITOS

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.