▢8 ounces cooked chicken breast, shredded
▢4 ounces cream cheese, softened
▢6 tablespoons Hidden Valley® Sweet Chili Ranch
▢1/4 cup lime juice
▢1 tablespoon New Mexico chili powder
▢1/2 teaspoon kosher salt, (plus more for topping taquitos)
▢2 cups shredded Colby Jack cheese
▢2 tablespoons chopped scallions
▢20 small flour tortillas, 20 6″ or 40 small corn tortillas
▢cooking spray
INSTRUCTIONS
Heat oven to 425°F.
Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.
*If you need to avoid texture/meat issues, you can skip this step and use diced or shredded chicken.
Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until well combined.
Add shredded cheese and scallions; stir again until completely combined.
Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla.
Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet.
Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
Spray taquitos with non-stick cooking spray and sprinkle with salt.
Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
Serve and enjoy!
VIDEO
DONNA’S NOTES
Filling tortillas with 1 tablespoon of mixture will make approximately 40 taquitos. This is the ratio I use when cooking corn tortillas, as more mixture causes the tortillas to tear.
Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results.
If you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a damp paper towel over the top. This makes them more pliable.
If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.
To freeze for later use:
Prepare taquitos as described, but do not bake.
Place into a resealable freezer bag (1 gallon works great) and store until ready to use. They freeze well for up to 6 months.
To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!
NUTRITION
Serving: 1 | Calories: 204cal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 432mg | Sugar: 2g | Fiber: 1g | Calcium: 145mg | Iron: 1mg
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