Ranch dressing mix | Not Just Sunday Dinner

Easy Taquitos

I have this one cousin that does not follow recipes. Melissa is a great cook, but do not expect a recipe from her. She can give you the ingredients, and you can figure it out for yourself, but there will be no hard copy, step-by-step recipe. You might say she measures with her heart. I sometimes find it odd that the same village of ladies raised us. 😂

When she told me how delicious and easy these taquitos were, I had to give them a shot. Greg and I loved them, and my grown children did too. Savannah, Ashley, and Wes have already made them at their own homes.

You can play around with these amounts and even add ingredients to your liking. For example, Savannah changed them up a bit, which was delicious. If you start by adding ingredients sparingly, I don’t see how you could mess these taquitos up.

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Easy Taquitos

Course Main Course

Author Amye Melton

Ingredients

2 (8-ounce) packages cream cheese room temperature
1 whole rotisserie chicken, meat picked from bones or cooked chicken of your choice
1-2 teaspoons minced garlic or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2-3 tablespoons dry Ranch dressing mix
ground black pepper to taste
salt if needed for taste
diced jalapeno or chopped chipotle pepper with adobo sauce optional
1 cup shredded cheese Cheddar, or a Mexican mix
small corn or flour tortillas
melted butter
salsa optional for serving
sour cream optional for serving

Instructions

Preheat air fryer or oven to 425℉. If you are baking in an oven spray baking pan with nonstick cooking spray.
Using an electric mixer, mix the cream cheese and chicken until combined. Add in any of the seasonings that you choose. Taste for seasoning. Add jalapeños if using. Stir in shredded cheese. .
For corn tortillas, heat a cast iron skillet over medium-high heat. Heat tortillas in the skillet for a few seconds on each side, in order for them roll without breaking. Remove the tortillas to a foil covered plate to keep them warm.
Place filling in a line along each tortilla. Roll tightly and brush with melted butter. Place seam side down in your air fryer or in a sprayed baking dish.
Bake for 10 - 20 minutes or until slightly browned and crispy.
Delicious with salsa and sour cream.

Notes

Store leftovers in an airtight container refrigerated. Reheat in oven or air fryer until warmed.

Avocado Lime Ranch Dressing AND Spicy Salsa Ranch Dressing

Have you ever found a recipe that, from the moment you taste it, you just know it will be your new best friend? Oh my word, that is precisely how I feel about today’s recipes. The combination of these two dressings takes this salad over the top! However, each dressing alone has so much potential. Independently, they could be great dips for chicken fingers, on tacos, or so much more.

Using a popular chicken sandwich restaurant as inspiration, we made our salad with lettuce, black beans, tomatoes, shredded cheese, red onion, sliced black olives, grilled chicken, and grilled steak and topped with fried tortilla strips. I used the Cilantro Lime marinade I recently posted to marinate the chicken and steak for two hours each.

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