Prep:
10 min
|
Cook:
30 min
Spicy Cheesy Chicken Taquitos
- Prep: 25 min
- Cook: 15 min
- Total: 40 min
- Servings: 6
There's no recipe that can't be made better by a ramekin full of ranch.
Rated 4.8077/5
based on 26 customer reviews
Recipe courtesy of The Chew
Ingredients (15)
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Hidden Valley® Original Ranch® Dressing (to serve) -
olive oil cooking spray
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2 tablespoons olive oil
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½ small red onion (peeled, finely chopped)
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2 cloves garlic (peeled, finely chopped)
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1 jalapeño (seeded, finely chopped)
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1½ teaspoons chili powder
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1 teaspoon ground cumin
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¼ teaspoon cayenne
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2 cups rotisserie chicken (skin removed, shredded)
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1 lime (juiced)
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1/3 cup cream cheese (softened)
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1 cup Monterey Jack cheese (shredded)
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small (6-inch, if possible) flour tortillas
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12–14 Kosher salt and freshly ground black pepper (to taste)
Steps (5)
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Step 1Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
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Step 2Place 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.
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Step 3In 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.
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Step 4Working 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.
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Step 5Bake 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.
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For safe meat preparation, reference the USDA website.
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