Tex Mex seasoned chicken, cream cheese and sharp cheddar rolled in a flour tortilla and baked until crisp. Prepaheadable these are excellent to have on hand for after school snacks, or a light and fuss free dinner.
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray
In a medium bowl combine cream cheese, shredded chicken and grated cheese and stir until well combined.
Place 1/4 cup chicken and cheese mixture slightly off center on each tortilla. Roll tightly and place on prepared cookie sheet seam side down. Spray with cooking spray.
Bake for 12 to 15 minutes or until edges start to turn golden brown. Serve with dipping sauce.
To make the dipping sauce:
In a small bowl combine ranch dressing, salsa and taco seasoning. Dipping sauce can be made ahead and store in the refrigerator for up to 2 weeks.
Notes
To freeze: Place Taquitos in a single layer on a parchment lined cookie sheet then place cookie sheet in freezer. When taquitos are frozen place them in a freezer safe bag. Don't forget to label with the date and cooking instructions. To reheat: Place on a non stick cookie sheet, spray the taquitos with cooking spray or olive oil and bake at 425 degrees for 15-20 minutes. The taquitos are ready when the tortillas are crisp and the filling is piping hot.