Ingredients (15)
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Hidden Valley® Original Ranch® Dressing (to serve)
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olive oil cooking spray
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olive oil 2 tablespoons
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small red onion (peeled, finely chopped) ½
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garlic (peeled, finely chopped) 2 cloves
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jalapeño (seeded, finely chopped) 1
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chili powder 1½ teaspoons
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ground cumin 1 teaspoon
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cayenne ¼ teaspoon
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rotisserie chicken (skin removed, shredded) 2 cups
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lime (juiced) 1
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cream cheese (softened) 1/3 cup
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Monterey Jack cheese (shredded) 1 cup
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small (6-inch, if possible) flour tortillas
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Kosher salt and freshly ground black pepper (to taste) 12–14
Steps (5)
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1Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
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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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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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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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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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