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Spicy Chicken Taco Taquitos

Recipe by Adapted from Half Baked Harvest
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15 minutes
60 minutes
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  • 2 containers Knott’s Spicy Chicken Taco Dip
  • 1 cup shredded cheddar cheese
  • 2 TBSP Fresh Cilantro
  • ¼ cup Green Onions
  • 18 Corn Tortillas
  • For Cilantro Ranch Dipping Sauce:
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup buttermilk
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt


  1. Preheat oven to 425 degrees.
  2. Warm the tortillas for 30 seconds to 1 minute in the microwave until pliable. On a baking sheet rub the tortillas with olive oil.
  3. Mix together the Knott’s Spicy Chicken Taco Dip, cilantro, green onions and the cheddar cheese.
  4. Spoon 2 tablespoons of Knott’s Spicy Chicken Taco Dip mixture down the center of each tortilla. Roll up and place seam side down on baking sheet.
  5. Bake for 5-8 minutes, flip and cook for another 5 minutes or until the cheese has melted and the tortillas are crisp.
  6. Meanwhile, make the ranch. Combine all ingredients in a bowl (or use a blender) and mix until creamy. Season with salt.
  7. Serve the taquitos topped with ranch, green onions and any other desired toppings.