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There's no recipe that can't be made better by a ramekin full of ranch.
olive oil cooking spray
olive oil
2 tablespoons
small red onion (peeled, finely chopped)
½
garlic (peeled, finely chopped)
2 cloves
jalapeño (seeded, finely chopped)
1
chili powder
1½ teaspoons
ground cumin
1 teaspoon
cayenne
¼ teaspoon
rotisserie chicken (skin removed, shredded)
2 cups
lime (juiced)
1
cream cheese (softened)
1/3 cup
Monterey Jack cheese (shredded)
1 cup
small (6-inch, if possible) flour tortillas
Kosher salt and freshly ground black pepper (to taste)
12–14
For safe meat preparation, reference the USDA website.
Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
Place a large sauté pan over medium heat and add olive oil. Add onion and cook until tender, about 6 minutes. Add garlic and jalapeño and cook another 2 minutes. Add chili powder, cumin, cayenne and allow to toast for 1 minute. Season with salt and pepper. Remove from the stove and allow to cool completely.
In a large bowl add the cooled onion mixture, chicken, lime, cream cheese and Monterey Jack cheese and mix to combine. Season with salt and pepper.
Working with one tortilla at a time, place about 2 tablespoons of the chicken mixture at the bottom of the tortilla and roll to close. Place seam-side down on the baking sheet, spray the top with olive oil and sprinkle with sea salt. Repeat with remaining filling and tortillas.
Bake for 15 minutes until golden brown and filling is warmed through. Remove from the oven, garnish with cilantro leaves and serve with Hidden Valley® Original Ranch® Dressing to serve.
