Baked Taquitos with Creamy Dipping Sauce

I really like the blog ourbestbites they always have fantastic recipes! I tried these Taquitos and they were a hit. My six year old even told me "they taste better than they look". Thanks buddy!! My 19 month daughter loved the filling. I just slightly adapted this recipe and then I came up with a SUPER fast take on the oh so famous Cafe Rio dressing to dip into it, and it is really good.

Baked Creamy Chicken Taquitos
recipe slightly adapted from www.ourbestbites.com

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1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 T fresh lime juice
1/2 t cumin
1/4 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbls chopped cilantro
1 green onion sliced, whites and greens
2 chicken breasts cooked and shredded (I like to cook mine in the crock pot in 1 cup of chicken broth with parsley for 3-4 hours)
1/2 cup mozzarella cheese
1/2 cup cheddar cheese

Small corn tortillas
kosher salt
cooking spray

Heat over to 425. Live a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. 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.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels, or even wet the tortillas and wrap in paper towels for about 20-30 seconds. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and the paper towel thing.

Place 2-3 Tbls of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle with kosher salt on top (it is so good with this salt on top!!)

Place pan in over and bake 15-20 minutes or until crisp and ends start to get golden brown. Serve with the following dipping sauce.

Creamy Ranch Dipping Sauce

1/4 cup Hidden Valley Ranch Dressing

1/4 cup green salsa

1 Tbls chopped cilantro

1/8 tsp cumin

 

Mix all together and let set in the fridge while taquitos are cooking and serve as a dipping sauce or drizzled over the top.

Pork Carnitas

I can not tell you how many times we have made this recipe, these are a great dinner, and great to serve a crowd. We had them for the Superbowl and tonight with the leftovers, we are going to make them into nachos! Yummy!!

Pork Carnitas
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1 Tablespoon packed brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano leaves
1 Tbls beef base
1 tsp salt
Freshly ground pepper
1 (4 lb) pork loin roast
1/2 cup water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 Tbls soy sauce
2 Tbls chopped fresh cilantro or 1 Tbls dried

1. In a small bowl combine the brown sugar, garlic powder, onion powder, oregano leaves, beef base, salt and pepper. Set aside.
2. Brown pork roast on all sides in large cooking pot over medium heat.
3. Reduce heat and evenly coat the roast on all sides with spice mixture
4. Add the water, orange juice, lime juice, soy sauce, and cilantro. Heat to boiling; put lid on and put in a 300 degree oven for 3-4 hours until roast is so tender it falls apart.
5. Discard any fat and shred roast with a fork, allowing meat to absorb any juices left in the pan.
6. Serve on tortillas and top how you like!

We like ours either on corn or flour tortillas and topped with cheese, guacamole, lettuce, tomatoes, and more fresh cilantro. Served with a side of Spanish Rice.

Recipe from:cooksrecipes.com