Gluten Free,  Great for Gatherings,  Nut Free,  Recipes,  Sugar Free

Ranch Cheddar Taquitos

These ranch taquitos can really hit the spot on a warm summer night.  I typically keep a bag of homemade taquitos in my freezer for easy last-minute meals. I have a feeling every other batch will now be these yummy ranch flavored ones. A little bit of ranch seasoning has really added a fresh twist on one of my favorite things to make.

In fact, rather then write a long winded post about these, I’m just going to go have some more. Hope you like them as much as I do!

Ranch Cheddar Taquitos

Healthy, easy to make, quick to reheat, can be made ahead and frozen for a quick, healthy snack or meal.

Course Main Course
Cuisine American, Mexican
Keyword freeze-able, healthy meal, make-ahead, taquitos
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Assembly Time 1 hour
Total Time 6 hours
Author Parsley & Thread


  • 4 large chicken breasts
  • 1 15oz can chicken broth
  • 2 cups shredded cheddar
  • 1 tbsp minced garlic
  • 1 tbsp ranch seasonings see instructions for link
  • 1 15oz can black beans
  • 24-30 corn tortillas


  • crockpot
  • disposable frosting/decorating bag or reusable bag - NOT a ziploc bag
  • coconut oil cooking spray


  1. Clean the fat from the chicken and place in the crockpot. Cover the chicken with the chicken broth. It's important to have it completely covered, so add a little more or less as needed. If you run out of broth you can add water.  Cook on high for 4-6 hours.

  2. Once completed, let the chicken cool a little before using the mixer on a low speed to shred your chicken. Shredding is easiest when the chicken is still warm
  3. Add cheese, ranch seasonings, and garlic to shredded chicken, mix well. Then add rinsed black beans, being careful not to over mix or beat them (unless you want your mix to be a darkened paste.

  4. Get ready to roll your taquitos by setting out a baking sheet with parchment paper, a cup with your disposable frosting bag wrapped over the edge to hold it while you fill it, the chicken filling, and a can of coconut oil cooking spray. Pre-heat the oven to 425 degrees F. 

  5. Heating up the corn tortillas correctly is very important. Start by dampening a washcloth. Ring it out well. Then wrap 8-10 tortillas in your damp cloth. Microwave for 2 minutes. Caution, tortillas will be very hot when you pull them out of the microwave and may be hotter than expected as you separate them later. 

  6. Fill your frosting bag with the chicken mixture. Cut the end of your disposable bag where the bag is about 1/2 inch wide. Twist the end of the bag closed and squeeze from the twist down to pipe the mixture onto your hot tortilla. Keep twisting as the bag empties to keep the mix from falling out. 

  7. Roll the taquito, place on the baking sheet, and lightly spray with cooking oil. You'll want to complete this process quickly for each one. Rolling them with the tortilla is warm and spraying them quickly helps to prevent cracking. Repeat until the tray is filled.

  8. Bake for 10-12 minutes, until the tips have browned a little.

  9. Enjoy them fresh from the oven (once they have cooled from hot to warm) or cool completely and then freeze. I prefer to freeze a bunch for quick and easy meals later. 

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