The Pioneer Woman Tasty Kitchen
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Baked Chicken Taquitos with Creamy Lime-Cilantro Sauce

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The title says it all: yum!

Ingredients

  • 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
  • ½ cups Chopped Cilantro
  • ¼ cups Green Salsa (Salsa Verde)
  • FOR THE TAQUITOS:
  • 4 ounces, weight Cream Cheese
  • ½ cups Green Salsa Called Salsa Verde
  • 1 Tablespoon Lime Juice
  • ½ teaspoons Cumin
  • ½ teaspoons Chili Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • 3 Tablespoons Chopped Cilantro
  • ½ cups Sliced Green Onions
  • 2 cups Shredded, Cooked Chicken
  • 2 cups Mexican Cheese
  • 12 whole Wheat Tortillas
  • Kosher Salt

Preparation

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.

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2 Reviews

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Cara on 2.13.2014

Loved these! Will double the recipe next time because we enjoyed them so much and didn’t have leftovers. I used Greek Yogurt instead of Mayo.

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Jodie Coher on 11.17.2011

Loved this sauce! It has a fantastic tang from the limes and garlic which mixes nicely with the mayonnaise base. The taquitos were good and crispy in the oven, make sure to use a cookie sheet for crunch and not a glass pan. This is going on my regular dinner rotation!

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