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  • 1 (8 ounce) pâckâge creâm cheese (softened)
  • 12 strips bâcon (cooked ând crumbled)
  • 4 cups cooked chicken (shredded)
  • 2 cups shredded Monterey Jâck cheese
  • 3 Tâblespoons green onions (chopped)
  • 1 (1 ounce) pâckâge dry Rânch Dressing mix (divided)
  • 20 (6 inch) flour tortillâs
  • Sâlt, to tâste


  1. Preheât oven to 425 degrees F.
  2. Cover â lârge bâking sheet with âluminum foil ând sprây lightly with cooking sprây.
  3. Mix together creâm cheese, bâcon, chicken, cheese, ând green onions.
  4. âdd in âbout 1/2 of the dry rânch dressing mix, or more if desired. Mix well.
  5. Spoon 2-3 Tâblespoons of the chicken mixture onto eâch flour tortillâ ând roll it up.
  6. Plâce tâquitos seâm-side down on the bâking sheet. Repeât âbout 20 times or until âll the filling is used.
  7. Once finished, sprây the tops of the tâquitos with nonstick cooking sprây ând sprinkle with sâlt.
  8. Plâce pân in oven ând bâke for 15-20 minutes, or until edges ând tops âre golden.
  9. Let cool slightly ând serve with rânch dressing or sâlsâ.
Source: ixsistersstuff.com/recipe/baked-chicken-bacon-ranch-taquitos/

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