Monday, June 4, 2012

Creamy Chicken Taquitos

Creamy Chicken Taquitos

4 oz. cream cheese, softened
¼ c. salsa
1 T. fresh lime juice
1 t. chili powder
½ t. cumin
2 cloves garlic, minced
3 T. chopped cilantro
1-2 green onions, chopped
2 c. shredded cooked chicken
1 c. shredded Mexican cheese
10-12 (8in. tortillas) (I used whole wheat tortillas)
Cooking spray
Kosher salt

1 pack (1oz) Hidden Valley Ranch Dressing Mix
1 c. mayo
1/2 c. milk
2 T. lime juice
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro

Preheat oven to 425˚ F.   In a large mixing bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.
Spread your tortillas out on the counter.  Evenly distribute the filling mixture down the middle of the shells.  Roll the tortilla up tightly around the filling.  Place seam-side down on baking sheet.  Space the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt. Don't be tempted to skip this part, it adds a very nice touch.  Bake 15-20 minutes, until crisp and golden brown.  

To make the sauce, put everything in the blender and blend until smooth.  Place in bowl and refrigerate until ready.  Make it several hours ahead of time to allow it to thicken.  Serve with warm taquitos and enjoy!

TJ gave this a 7 out of 10.  

Ok, but not awesome.  I definitely want to make taquitos again, just with all new middles.  Never fear, I will post that when I get to it. :)

 Source:   The Farm Girl.


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