Monday, December 3, 2012

Baked Chipotle Ranch Chicken Taquitos

OMG I will never buy frozen taquitos in my life ever again! This recipe is so, so, so ,so ,so very delicious and I really recommend you trying this recipe out! Great for serving at parties! Follow me on this blog and leave a comment if desired. Enjoy!

6 oz reduced-fat cream cheese, softened
2/3 cup Chipotle Ranch Dressing 
2 tsp chili powder
1 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
Large handful of cilantro, chopped
4 chicken breasts, shredded
2 cups shredded cheese (I used Swiss cheese)
2 dozen 6-inch corn or flour tortillas (i used whole wheat)
Guacamole, for serving (optional)
Sour cream, for serving (optional)

  1. Preheat oven to 425 and line 2 baking sheets with parchment.
  2. Mix together the cream cheese, ranch dressing, chili powder, cumin, onion, garlic, and cilantro until uniform (a mixer makes this easier but can be done by hand).
  3. Fold in the chicken and shredded cheese until well coated.
  4. Spoon 3 Tbsp of filling into a line across the lower 1/3 each tortilla.
  5. If using corn tortillas, work with 3 at a time, microwaving for 15-20 seconds on a plastic wrapped plate before filling and rolling.
  6. Roll each tortilla up tightly and place seam-side down on the pan.
  7. To freeze, stop here. Place the pan(s) into the freezer and freeze solid, 2 hours, and then transfer to a large zip block bag.
  8. Bake 15-20 minutes (25 if frozen), until crispy (and lightly browned, if using flour tortillas).
  9. Serve with additional chipotle ranch, guacamole, and sour cream if desired.
Yields: 2-4 dozen, depending on tortilla size

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