Chili-Lime Chicken Taquitos

MAKES 20 |  ACTIVE TIME 35 Min  |  TOTAL TIME 60 Minutes

8 ounces cooked chicken breast, shredded
4 ounces cream cheese, softened
6 tablespoons Hidden Valley® Sweet Chili Ranch
1/4 cup lime juice
1 tablespoon New Mexico chili powder
1/2 teaspoon kosher salt, (plus more for topping taquitos)
2 cups shredded Colby Jack cheese
2 tablespoons chopped scallions
20 6" small flour tortillas (or 40 small corn tortillas)
cooking spray

Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat
with cooking spray. Set aside.

Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized, if your kids do not have texture/meat issues you can skip this step and use diced or shredded chicken.

Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until combined well. Add cheese and cilantro stir again until completely combined.

Lay out 4 tortillas at a time and add 2 tablespoons of mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla.  Place taquitos seam side down on the baking sheet.  Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.

Spray taquitos with cooking spray and sprinkle with salt.  Bake 12-15 minutes until the tortillas are crisp or the ends begin to brown.

Serve and enjoy!

COOK'S NOTES:  Filling tortillas with 1 tablespoon of mixture will make
approximately 40 taquitos.  This is the ratio I use when cooking corn tortillas, adding more mixture causes the tortillas to separate.  Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over top. This will help make them more pliable.

If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use:  Prepare taquitos as described, but do not bake.  Place into a resealable freezer bag (1 gallon works great)and store until ready to use. They keep well for 6 months.  To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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