12–14 Kosher salt and freshly ground black pepper (to taste)
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.
For safe meat preparation, reference the USDA website.
Rated 5 out of
Great dinnerThis is a very good recipe. It is easy to follow and tastes so much better than frozen taquitos. And of course you can always make adjustments for how spicy you want them. Yum!
Date published: 2020-11-10
Rated 5 out of
Spicy goodnessThese are so good u can adjust the heat to your liking depending on how crispy u want then u can use fryer or sir fryer