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Category: Hot
Prep Time: Cook Time: Total Time:
1/3 C (3 oz) cream cheese, softened
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (used grilled taco chicken)
1 C grated pepperjack cheese
Small corn tortillas (and actually, flour ones are really good as well)
Kosher salt
Cooking spray
Garnishes: Salsa, sour cream, guacamole, or Creamy Lime-Cilantro Ranch Dressing
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Mix together cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. (If they are cracking when you roll them or are coming unrolled right away, just try heating them longer and using the damp paper towel.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip in salsa, sour cream, guacamole, or this dressing.
Creamy Lime-Cilantro Ranch Dressing
1 (1 oz) pkg Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
Hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 tbsp juice. Toss in the garlic, cilantro and green salsa. Blend and sample it. Add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
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* BAKED CREAMY CHICKEN TAQUITOS WITH CREAMY LIME CILANTRO RANCH DRESSING
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Category: Hot
Prep Time: Cook Time: Total Time:
1/3 C (3 oz) cream cheese, softened
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (used grilled taco chicken)
1 C grated pepperjack cheese
Small corn tortillas (and actually, flour ones are really good as well)
Kosher salt
Cooking spray
Garnishes: Salsa, sour cream, guacamole, or Creamy Lime-Cilantro Ranch Dressing
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Mix together cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. (If they are cracking when you roll them or are coming unrolled right away, just try heating them longer and using the damp paper towel.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip in salsa, sour cream, guacamole, or this dressing.
Creamy Lime-Cilantro Ranch Dressing
1 (1 oz) pkg Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
Hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 tbsp juice. Toss in the garlic, cilantro and green salsa. Blend and sample it. Add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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