Ranch Chicken Taquitos
Flour tortillas are filled with a savory chicken and cheese mixture, then rolled and baked until crispy on the outside. Best served with Cilantro Lime Dressing.
Servings: 12 servings
Calories: 322kcal
Ingredients
- 4 ounces cream cheese softened
- 1/4 cup green salsa
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- 1-2 teaspoons Ranch seasoning mix
- 1 clove garlic minced
- 2 tablespoons chopped fresh cilantro
- 2 green onions chopped
- 2-3 cups cooked shredded chicken
- 1 cup grated Pepper Jack cheese
- Salt and pepper to taste
- 12 small Fajita size flour tortillas
- Non-stick cooking spray
- Cilantro Lime Dressing for dipping, optional
Instructions
- Preheat oven to 425 degrees. In a medium microwave safe bowl, heat cream cheese for 20-30 seconds.
- Add the green salsa, lime juice, cumin, chili powder, onion powder and Ranch mix to the cream cheese and stir to mix well. Mix in the garlic, cilantro and green onions. Stir in the shredded chicken and Pepper Jack cheese.
- Place 2-3 tablespoons of the chicken mixture down the center of a tortilla, keeping the filling within about 1 inch of the edge. Roll tortillas up tightly and place seam side down on a large baking sheet. Spray taquitos with non-stick cooking spray.
- Bake for about 15 minutes, or until taquitos are crisp and edges are turning golden. Serve with Cilantro Lime Dressing for dipping.
Notes
To freeze taquitos: Place prepared (but not baked) taquitos on a baking sheet and freeze until solid. Transfer to a large zip-top freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a baking sheet. Bake for about 20 minutes or until golden brown and crispy.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 19mg | Sodium: 487mg | Fiber: 2g | Sugar: 2g