Spicy Cheesy Chicken Taquitos

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Recipe courtesy of The Chew
  • Prep: 25 min
  • Cook: 15 min
  • Total: 40 min
  • Servings: 6

Ingredients (15)

  • olive oil cooking spray
  • 2 tablespoons olive oil
  • ½ small red onion (peeled, finely chopped)
  • 2 cloves garlic (peeled, finely chopped)
  • 1 jalapeño (seeded, finely chopped)
  • teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 2 cups rotisserie chicken (skin removed, shredded)
  • 1 lime (juiced)
  • 1/3 cup cream cheese (softened)
  • 1 cup Monterey Jack cheese (shredded)
  • small (6-inch, if possible) flour tortillas
  • 12–14 Kosher salt and freshly ground black pepper (to taste)

Steps (5)

  • Step 1
    Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    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.

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