Baked Creamy Chicken Taquitos

adapted from: Our Best Bites


1/3 c. (3 oz.) cream cheese

1/4 c. green salsa

1 Tbl. fresh lime juice

1/2 tsp. cumin

3/4 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder

3 Tbl. chopped cilantro

2 Tbl. chopped green onions

2 c. cooked, shredded chicken

1 c. shredded Pepper Jack cheese

6-inch corn or flour tortillas

nonstick cooking spray

kosher salt


Heat oven to 425 degrees.  Line a baking sheet with aluminum foil and spray it lightly with cooking spray.  Heat cream cheese in the microwave for 20-30 seconds, so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder.  Stir to combine and then add cilantro, green onions, chicken and cheese.  Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable.  If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.  Place 2-3 Tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges and then roll up.  Place seam-side down on the baking sheet in a single layer.  Spray tops lightly with cooking spray or brush tops with vegetable oil.  Sprinkle a pinch of kosher salt on top.  Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.   Serve with creamy cilantro dressing.  


Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer-safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.   

 

Jenn's Notes:  These get plenty crispy by baking in the oven!  I love everything about these!  I like mine on corn shells and Jake likes his on flour shells.  So, I make some of each. I have not tried freezing these, but my friend said it works great! 


Creamy Cilantro-Lime Ranch Dressing


1 packet (1 oz.) Hidden Valley Ranch Dressing Mix

    (ignore the directions on the packet)

1 c. Mayonnaise

1/2 c. milk or buttermilk

1 lime, juiced (about 2 Tbl. juice)

2 cloves garlic, roughly chopped

1/2 c. cilantro, roughly chopped

1/4 c. green salsa


Combine dressing mix, Mayonnaise, milk and lime juice.  Add the garlic, cilantro and green salsa.  Blend to thoroughly mix all the ingredients.  If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.  Makes about 2 cups.  


Jenn's Notes: I usually only make a half of a batch of this dressing!  

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