Perfectly crispy taquitos are stuffed with a creamy mixture and dipped in a delicious cilantro-lime ranch dressing. Creamy Chicken Taquitos are going to become a new family favorite!
Recipe adapted from Our Best Bites
Servings 12-16 taquitos
Ingredients
4ozcream cheese
1/4c.green salsa
juice of 1 lime
1/2tsp.cumin
1tsp.chili powder
1/2tsp.onion powder
1/4tsp.garlic powder
3Tbspchopped cilantro
2Tbspchopped green onions
2c.cooked chickenshredded
1c.pepper jack cheesegrated
12-16small corn or flour tortillas
kosher/gourmet salt
cooking spray
Cilantro-Lime Ranch Dressing
1pack1 oz. Hidden Valley Dressing Mix
1c.mayo
1/2c.milk
juice of 1 lime
1tsp.garlic powder
1/2c.cilantroroughly chopped
1/4c.green salsa
1green onion stemgreen part, chopped
Instructions
To make the dressing, place milk, mayo, and ranch mix in a blender or food processor; add lime juice. Add garlic powder, cilantro, green salsa, and green onion; blend until combined. Make a few hours in advance so it can thicken up.
Line a baking sheet with tin foil and lightly coat with cooking spray; set aside.
Place cream cheese in a microwave safe bowl and heat 20-30 seconds, or until soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic; stir to combine. Add cilantro and green onion. Add shredded chicken and cheese; combine well.
Place three tortillas on a microwave safe plate and heat for 15-20 seconds, or until warm. Place about 2 Tbsp of chicken down the center of a tortilla, keeping away from the edges so the mixture doesn't come out during baking. Roll up the tortilla tightly and place seam side down on prepared baking sheet. Repeat with remaining tortillas and chicken.
Spray the tops of each taquito with cooking spray; sprinkle with kosher/gourmet salt. Bake 15-20 minutes at 425° F, or until crispy and the ends start to turn brown. Serve with prepared Cilantro-Lime Ranch Dressing.