Chicken Taquitos with Cilantro-Lime Dip

I don't know if you had taquitos growing up, but I have fond memories of my friend Kristen (yes, we have the same name. We were in the same class and always known as "Kristen S." and "Kristen O.") and I eating up boxes of the frozen beef varieties at sleepovers and movie parties. I still think of her every time I see them in the frozen food aisle. I haven't had one in years because I can't justify it anymore; they're literally just ground beef and tortillas frozen in a package, but this grown up variety is one I can get on board with.


All it needs is the Kristen S. seal of approval...


Ingredients
3 oz. cream cheese, at room temperature
1/4 cup salsa verde
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
3 garlic cloves, minced
3 tbsp. cilantro, chopped
2 tbsp sliced green onion
2 cups shredded cooked chicken
1 cup shredded cheese, your preference
Olive oil
Salt
Small tortillas (flour works best here)


For the dipping sauce:
1 (1 oz.) package Hidden Valley Ranch dressing mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1/4 cup salsa verde
Hot sauce


Directions
1. Preheat the oven to 425 degrees and lightly grease a baking dish.
2. Bake two boneless, skinless chicken breasts seasoned with olive oil, salt and black pepper in the preheated oven for 30 minutes or until cooked through. Set aside and let cool slightly.
3. With two forks or (my favorite method) in the bowl of a stand-mixer with the paddle attachment, shred the chicken and reserve 2 cups. Set aside any extra in the refrigerator when you want to make this again (probably right away!) or for another recipe.
4. In a medium mixing bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder and garlic. Stir to combine.
5. Chop the cilantro and green onions and add to the salsa mixture. Set aside.
6. Add the chicken and shredded cheese and stir to combine.
7. Spoon two to three tbsp. of the mixture into the lower third of a tortilla and roll.
8. Place the tortillas seam-side down and fill the dish.
9.  Brush lightly with olive oil and sprinkle the tops with salt.
10. Bake for 15 to 20 minutes until crisp and the edges are golden brown.


11. Meanwhile, make the dipping sauce. In a food processor, combine the milk, mayo, ranch dressing mix, lime juice, garlic, cilantro and salsa verde, as well as the desired amount of hot sauce. Blend. 
*Note: you can make this ahead of time and let it sit, as it will thicken up and be even better as a sauce. It's got a TON of flavor.

**Note: you can freeze them prior to baking and then just bake them straight out of the freezer in a 425 degree oven for 20 to 25 minutes.