Creamy Chicken Taquitos
Yield: 4
Creamy Chicken Taquitos
Cook time: 40 MinTotal time: 40 Min
Ingredients
- 1 lb boneless skinless chicken breast
- 1/2 cup dairy free cream cheese, I used Kite Hill
- 1 jalapeno, diced
- 1/3 cup salsa
- 12-15 corn tortillas
- 1-2 tbsp cumin
- 2 tsp garlic powder
- 1 tsp chili powder
- salt, to taste
- 1-2 tbsp avocado oil
- cilantro, for garnish
- 1/4 cup tessemae's ranch
- 1 tbsp cholula hot sauce
Instructions
- preheat the oven to 450 degrees.
- prepare the chicken. drizzle avocado oil on the chicken breast and lightly season with salt and cumin.
- heat about 1 tbsp avocado oil in a large cast iron skillet over medium-high heat. sear the seasoned chicken on each side for 4-5 minutes or until the internal temperature is 165 degrees. once cooked, place the chicken aside to rest.
- chop the chicken into thin pieces and place in a large bowl. add cream cheese, salsa, diced jalapeño, 1 tbsp cumin, 2 tsp garlic powder, and 1 tsp chili powder. use a hand-mixer to throughly shred the chicken and combine the ingredients.
- warm the tortillas and then lay them flat and spread avocado oil on each side. this will get them crispy while baking.
- add about 2-3 tbsp of the creamy chicken mixture in each tortilla. roll up the tortilla and place them face down on a baking sheet where the tortilla overlaps to hold them together.
- bake for 5 minutes and then flip them and cook for an additional 5 minutes.
- prepare the spicy ranch by combining tessemae ranch and cholula hot sauce.
- once the taquitos are golden and crispy, remove them from the oven.
- serve warm with spicy ranch and fresh cilantro.