Ranch Chicken Taquitos

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  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 18 taquitos
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Ingredients

Chicken:

2 tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs 

1 tablespoon minced garlic

1 small onion, sliced 

2 tablespoons ancho chile powder 

1 tablespoon ground cumin 

1 teaspoon kosher salt 

One 8-ounce can tomato sauce 

Juice of 1 lime 

Sour Cream Ranch Dip:

1 cup sour cream

1/2 cup mayonnaise 

3 tablespoons milk 

1 tablespoon minced fresh cilantro, plus more for garnish 

1 tablespoon minced fresh dill

1/2 teaspoon ancho chile powder 

1 clove garlic, grated 

Dash of hot sauce 

Pinch of kosher salt 

Taquitos:

Vegetable oil, for frying

1 1/2 cups grated Colby jack cheese 

18 small corn tortillas 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
  5. 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.
  6. 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.