Creamy Southwest Chicken Taquitos
To Market-To Market
12
15 minutes
20 minutes
Crispy baked tortillas filled with creamy, cheesy Southwest chicken and served with avocado-lime crema.
Ingredients
12 small flour tortillas small flour tortillas, approximately 6 inches
2 cups cooked, shredded chicken
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
2 tsp Jack and the Bean Dip seasoning
1 tbsp lime juice
1 tbsp olive oil, for brushing
Salt, to taste
1 ripe avocado ripe avocado
¼ cup sour cream
1 tbsp lime juice
2–3 tbsp water, as needed
Pinch of salt
Directions
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the shredded chicken, softened cream cheese, Monterey Jack, Jack and the Bean Dip seasoning, and lime juice.
Mix until the chicken is evenly coated and the ingredients are well combined. Add salt to taste.
Warm the tortillas briefly in the microwave for approximately 15–20 seconds to make them easier to roll.
Place approximately 2 tablespoons of the chicken mixture along the lower third of each tortilla.
Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet.
Brush the taquitos lightly with olive oil.
Bake for 15–20 minutes, turning halfway through, until the tortillas are golden brown and crispy and the filling is hot throughout.
While the taquitos bake, prepare the avocado-lime crema. Combine the avocado, sour cream, lime juice, 2 tablespoons water, and salt in a blender or food processor.
Blend until smooth, adding the remaining tablespoon of water if needed to reach a drizzleable consistency.
Remove the taquitos from the oven and allow them to cool for 2–3 minutes.
Serve warm with avocado-lime crema for dipping.