Ingredients

The following ingredients have 20 Servings
  • 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 small flour tortillas (20 6" or 40 small corn tortillas)
  • cooking spray

Instruction

  • Heat oven to 425°F. Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
  • Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.*If you need to avoid 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 well combined. Add shredded cheese and scallions; stir again until completely combined.
  • Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla. Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
  • Spray taquitos with non-stick cooking spray and sprinkle with salt. Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
  • Serve and enjoy!