Chicken Taquitos w/Creamy Lime-Cilantro Sauce

By á-32417

These come from a recipe where the taquitos are baked and made with whole wheat flour tortilla. I am making it with corn tortillas and frying them. I will also serve them with some guacamole too.

Ingredients

• FOR THE TAQUITOS:
• 4 ounces, weight Cream Cheese
• 1/2 cups Green Salsa Called Salsa Verde
• 1 Tablespoon Lime Juice
• 1/2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Powder
• 3 Tablespoons Chopped Cilantro
• 1/2 cups Sliced Green Onions
• 1 or 2 jalapeno peppers chopped fine with veins and seeds removed
• 2 cups Mexican Cheese
• 2 cups Shredded, Cooked Chicken
• 20 corn tortillas
• Kosher Salt
• Cooking oil
• FOR THE SAUCE:
• 1 ounce, weight Packet Hidden Valley Ranch Dressing Mix (do Not Follow Directions On Packet)
• 1 cup Mayonnaise
• 1 whole Lime, Juiced
• 2 cloves Garlic, Pressed
• 1/2 cups Chopped Cilantro
• 1/4 cups Green Salsa (Salsa Verde)

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from 4littlefergusons.wordpress.com

Preparation

Step 1

To make sauce: combine Ranch packet with mayo, lime, garlic, cilantro and green salsa. Refrigerate until supper time.

Heat cream cheese so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge until supper prep.)

Heat corn tortillas on a skillet until softened.

Spoon 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. Use a toothpick to hold it.

Heat some oil for frying and as the taquitos are made, place them into the heated oil. Do this in batches. Drain on paper towels. Serve with sauce and guacamole.