Chicken Ranch Taquitos with Cilantro Jalapeño Crema

There’s truly not much that’s more crowd pleasing than taquitos in this house!  These fly off the plate in a flash and are great for a hungry house!  They couldn’t be easier to pull together, especially with a rotisserie chicken to speed up prep!  Short on time?  Skip our cilantro jalapeño crema and grab a store bought one.  

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Chicken Ranch Taquitos with Cilantro Jalapeño Crema

Course: Main Course
Keyword: Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 5 cups shredded chicken I like to use a rotisserie chicken
  • 8 oz block cream cheese softened
  • 1 packet hidden valley ranch seasoning
  • 4 scallions chopped
  • 2 cups shredded mozzarella cheese
  • 20-24 tortillas corn or flour, no larger than 6” in diameter
  • Vegetable or canola oil

To Serve:

  • Shredded lettuce
  • Diced tomatoes
  • Green onions chopped
  • Cilantro jalapeño Crema see below

Cilantro Jalapeño Crema:

  • 1 bunch fresh cilantro stems removed
  • 1/2 jalapeno remove seeds if you want it less hot
  • 2/3 cup sour cream
  • 2/3 cup avocado mayonnaise
  • Juice of 1 lime
  • Pinch of salt


  • If using cilantro jalapeño crema, prepare it first.  This can also easily be substituted with a store bought option.  In a food processor, combine all ingredients for cilantro jalapeño crema and process until smooth.  Set aside.
  • In a large bowl, combine shredded chicken, softened cream cheese, ranch seasoning and scallions.  Mix until well incorporated.
  • Heat roughly 1/2” oil over medium low heat in a large fry pan.
  • While oil is heating, prepare the taquitos.  Microwave tortillas for 20-30 seconds to warm so they become more pliable.  Work in small batches, warming 4-8 tortillas at a time.  The warmer they are, the less likely the are to break.
  • Spread first batch of tortillas out on a workspace.  Work on the bottom 1/3 of the tortilla.  Spread 2 Tbsp mixture.  Top with sprinkle of 1-2 Tbsp shredded cheese.  Gently roll up, using a toothpick to close, if necessary.
  • Place seam side down in oil to fry.  Cook until golden brown, roughly 4-5 minutes.  Rotate with tongs.  Cook with top side down until golden brown, roughly 4-5 minutes.  Repeat until all are cooked.  It may be best to work in batches.  I heat my tortillas right before rolling and place in oil in batches of 4 or 8, depending on my pan size.  If your oil becomes too shallow, gently add a bit more to keep cooking.
  • Place cooked taquitos on a plate lined with paper towels.  This will help absorb any excess oil.
  • When ready to serve, plate taquitos.  Top with shredded lettuce, tomatoes, scallions and fresh cilantro.  Dress with either salsa or cilantro jalapeño crema.  Serve with rice or beans!
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