1/3 C (3 oz) cream cheese
1/4 C green salsa
1 t fresh lime juice
½ t cumin
1 t chili powder
½ t onion powder
3 T chopped cilantro
2 T chopped green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
6-inch corn or flour tortillas
2 T vegetable oil (optional)
Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.
Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake for 15 – 20 minutes or until crisp and the ends start to get golden brown. Cool for 5 – 10 minutes and then serve with sour cream, guacamole or Pico de Gallo. Makes approximately 16 taquitos.
Cilantro Lime Ranch Dressing
1 C. mayonnaise
½ C. milk or buttermilk
1 lime, juiced
1 packet hidden valley ranch dressing mix
2 cloves garlic, roughly chopped
½ C. roughly chopped cilantro
¼ C. green salsa
Hot Sauce to taste
Combine mayonnaise, milk, lime juice and the contents of the packet of ranch dressing in a blender.
Add garlic, cilantro and green salsa and blend to thoroughly mix all the ingredients.
Season with hot sauce, if desired.
Refrigerate for several hours to allow the dressing to thicken and the flavors to meld.