Chicken Bacon Ranch Taquitos

If you have been following my blog for some time, you’ve probably determined that I spend a bit of time on Pinterest. Oh, how I LOVE Pinterest! Especially all the recipes one can find! 😀

When I stumbled upon this particular recipe for a Chicken Bacon Ranch Taquitos, my stomach started rumbling. Sure, most people would assume my hunger stemmed from it being past dinner time and not having eaten yet, but I knew the true reason for my noisy stomach was from viewing this recipe.

It.looked.amazing.

I had to make it!

But, I didn’t want to spend the time cooking and shredding chicken – that is uber time-consuming! Too much time for a mid-week meal. So, after talking with my mom, she stumbled upon the most fantastical product since sliced bread in the frozen food section of Walmart: Tyson’s Grilled & Ready Pulled Chicken.

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Its fan-freakin-tastical!!

This chicken was as simple as tossing a couple handfuls in a bowl and nuking it in the microwave for 3 minutes tops. The chicken came out of that magic box with juiciness, tantalizing aromas, and a bright flavor I wasn’t expecting. Ya’ll, this is a WIN in a my book! I’m excited to see what other recipes this speeds up in the future.

This CBRT meal took all of 10 minutes of prep and 15-20 minutes to cook. Delicious ooey-gooey cheese and chicken and bacon wrapped in a crispy tortilla – this will be your new Taco Tuesday!

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*4 oz 1/3rd less fat cream cheese
*1/3 cup crumbled bacon bits
*2 cups cooked, shredded chicken
*1/2 packet of dry Ranch Dressing mix
*1 cup Monterrey Jack cheese, shredded
*2 tablespoons green onion, chopped
*8-10 fajita tortillas

Preheat the oven to 400 degrees.

Spray a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, mix together the cream cheese, bacon crumbles, chicken, cheese, dry ranch dressing mix, and green onions. Mix well.

Spoon 2-3 tablespoons of the chicken mixture onto each fajita tortilla. Roll the tortilla up and place seam down on the baking sheet. Repeat until all the chicken mixture has been used.

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Plan the baking sheet in the oven and bake 15-20 minutes, or until the edges and tops are golden.

Cool slightly and serve!

Baker’s Notes:
As is, this recipe isn’t super THM friendly, but with a couple of tweaks, it would be a delicious S-Meal.

*4 oz 1/3rd fat cream cheese
*1/3 cup crumbled bacon bits – crisp up some bacon strips and crumble them to avoid any unwanted sodium and sugars
*2 cups cooked, shredded chicken – Buy rotisserie chicken from your local grocer and shred white or dark meat, or a mix of both
*1/2 packet of dry Ranch Dressing mix – mix up a batch of THM’s Ranch Seasoning found on page 492 of the THM cookbook, and then use roughly 1 Tablespoon when making this dish
*1 cup Monterrey Jack cheese, shredded
*2 tablespoons green onion, chopped
*8-10 fajita tortillas – Use low-carb tortillas but remember: no more than 4g net carbs in an S-meal setting!!

I adapted this recipe from Six Sisters’ Stuff.

P.S. This is in no way a paid or affiliated post to any of the mentioned parties – I just loved these products and companies so much, I wanted to mention them. I hope they help make your cooking easier too! 🙂

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