Spicy Cheesy ChickenTaquitos
There's no recipe that can't be made better by a ramekin full of ranch.
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)
- 1½ 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)
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Preheat the oven to 400°F. Line a baking sheet with foil and spray with olive oil cooking spray.
- 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.
- 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.
- 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.
- 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.
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