Ranch Chicken Taquitos
2 Tbsps. butter 1½lbs shredded, cooked chicken 1 small onion, sliced 2 Tbsps. ancho chile powder 1 Tbsp. ground cumin 1 8oz can tomato sauce ⅔ cup water Juice of 1 lime, about 1 Tbsp.
2 Tbsps. butter 1½lbs shredded, cooked chicken 1 small onion, sliced 2 Tbsps. ancho chile powder 1 Tbsp. ground cumin 1 8oz can tomato sauce â cup water Juice of 1 lime, about 1 Tbsp.
Sour Cream Ranch Dip: 1 cup sour cream ½ cup mayonnaise 3 Tbsps. milk 2 Tbsps. Ranch seasoning powder, more or less to taste ½ tsp. ancho chile powder 1 clove garlic, grated Dash of hot sauce Pinch of kosher salt Taquitos: 1½ cups grated Mexican blend cheese 18 small corn tortillas Heat butter in medium skillet over medium-high heat. Add chicken and onion to skillet and cook 3-5 minutes or until translucent. Add chile powder, cumin, tomato sauce, and 2/3 cup water to skillet. Bring to boil, reduce to simmer and cook until sauce has reduced by about half, 12 to 15 minutes. Meanwhile, whisk together sour cream, mayonnaise, milk, Ranch, chile powder, garlic, hot sauce and salt in mixing bowl until smooth. Cover and place in refrigerator to chill until ready to serve. Stir lime juice into chicken mixture and adjust seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes or until you can easily handle it. Mix cooled chicken and cheese. Divide mixture among tortillas. Then roll tortillas tightly, securing them with toothpick. Add taquitos air fryer basket and cook at 400°F, 4-5 minutes per batch or until lightly browned and crispy. Remove taquitos to plate and repeat with remaining taquitos. Remove toothpicks and serve alongside sour cream ranch dip.
Recipe adapted from foodnetwork. com.
