Chili-Lime Chicken Taquitos are perfectly crisp on the outside and rich and creamy on the inside with a true flavor explosion. This recipe gives a little heat and a lot of zing, these ooey gooey taquitos are a family pleaser! I make double batches so I can pull them out of the freezer for a quick dinner anytime.
Some days I swear I have the pickiest family ever. We just went through a phase where all I could get my 5 year old to eat for dinner was chicken nuggets, broccoli and mac & cheese. So one day I sat down with her and really talked to her about food.
What I found was that she really loves a pop of flavor and she wasn't getting enough of it. Also, she swears she doesn't like meat. So, I completely rethought my mealtime strategy. Creating dinner with a bold flavor in mind is a lot of fun and although she will still tell you that she doesn't like meat, except chicken nuggets and burgers she has been devouring my latest creation.
Chili-Lime Chicken Taquitos have every bit of flavor that my family is looking for thanks to Hidden Valley. And with my handy dandy blender I was able to shred the chicken fine enough that she didn't even notice it. Well that and the ooey gooey cheese didn't hurt.
Taquitos are really rolled tacos when you break it down, but these Chili-Lime Chicken Taquitos are kicked up a notch with Hidden Valley® Sweet Chili Ranch. They are crisp on the outside and rich and creamy on the inside with a little heat and a lot of zing. These ooey gooey taquitos are a family pleaser! The tanginess of fresh lime shines through and is the perfect pairing for the spicy chili.
The best part is the Sweet Chili Ranch Dressing. It adds a creaminess to the taquitos, but there is an unexpected zip that they will just not be able to put their finger on.
I make double batches of these and cook half and freeze half. It is an awesome go to on those nights when mom and dad already did a little too much taste testing and the littles are eating dinner. Why not have these in the freezer ready to go?
Just pop the unbaked taquitos in the oven for 12-15 minutes and dinner is ready. Serve with a side of guacamole and viola, dinner is done!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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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)
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 scallions 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!
The Slow Roasted Italian
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This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.