Recipe

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Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese

1/4 c green salsa

1 T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T chopped green onion

2 c cooked, shredded chicken

1 c shredded pepper jack cheese

6-inch corn or flour tortillas

2 T vegetable oil (optional)

nonstick cooking spray

kosher salt

1. Mix softened cream cheese with green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese. (When I make these again I will go a tad bit lighter on the cilantro, so make sure you don't overdo it)

2. Wrap 3-4 tortillas at a time in a damp paper towel and microwave for 20-30 seconds. This will make them soft and pliable so they don't crack when you roll them up.

3. Place 2-3 T of chicken mixture on lower third of each tortilla, keeping it about 1/2 inch away from the edges, and then roll them up.

4. Place seam side on baking sheet that is lined with aluminum foil that has been sprayed lightly with nonstick cooking spray. Brush tops of tortillas with vegetable oil and sprinkle with salt. Bake for 15-20 minutes on 425 degrees, or until ends become golden brown. Serve with sour cream, guacamole or Creamy Cilantro-Lime Ranch Dressing.

Creamy Cilantro-Lime Ranch Dressing

1 c mayonnaise

1/2 c milk or buttermilk

1 lime, juiced (about 2 T lime juice)

1 packet of Hidden Valley Ranch Dressing (Ignore

the directions on the packet)

2 cloves garlic, roughly chopped

1/2 c roughly chopped cilantro

1/4 c green salsa

Hot sauce to taste

-Combine mayo, milk, lime juice, and contents of the ranch packet in a blender. Add garlic, cilantro, and green salsa and blend ingredients thoroughly together. Season with hot sauce if desired. Refrigerate for several hours to allow dressing to thicken and flavors to meld.