Baked Chicken Taquitos with Creamy Lime-Cilantro Sauce

Heat oven to 425ºF.

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

For the taquitos, 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.)

Spoon 2-3 tablespoons 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. I was able to get 12 taquitos from this.

Place seam side down on the baking sheet, making sure to not touch another taquito. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with the oh-so-amazing Creamy Lime Cilantro Sauce. Yum!

Recipe source: Brandy’s Baking.