Ingredients (15)
-
Hidden Valley® Original Ranch® Dressing (to serve)
-
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
Steps (5)
-
1Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
-
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.
-
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.
-
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.
-
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.
Did you make this recipe?
I made it
(16 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!