Bacon Chicken Ranch Taquitos

From Six Sisters Stuff Cookbook

1 (8-oz) pkg cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese
3-4 tbsp chopped green onion
1 (1-oz) packet dry ranch dressing mix
20 (6-inch) flour tortillas
Salt

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and coat lightly with nonstick cooking spray.

Mix together cream cheese, chicken, bacon, shredded cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch flavor. Mix well. Spoon 2 to 3 tbsp of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with nonstick cooking spray (or lightly brush olive oil on them) and sprinkle with salt. (I like to use sea salt.)

Place pan in oven and bake 10 to 15 minutes or until edges and tops are golden. Let cool 2 to 3 minutes. Serve with ranch dressing or bleu cheese dressing for dipping. (Salsa-ranch is best! Mix equal parts salsa and ranch dressing.)