Easy chicken taquitos make the perfect addition to a delicious game day spread along with Marzetti Ranch Veggie Dip!
Preheat oven to 425 degrees. Lightly spritz a large baking sheet with nonstick spray and set aside.
Using hand mixers, beat together the softened cream cheese, sour cream, chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt + pepper (I usually add 1/2 teaspoon salt and 1/4 teaspoon pepper), and fresh lime juice. Beat until smooth.
Add in both cheeses and the shredded chicken. Stir until mixture is well combined.
IF USING CORN TORTILLAS: Work with 2-3 tortillas at a time. Place the tortillas between two damp paper towels and place them in the microwave for 15-20 seconds. Remove the tortillas and working quickly, spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.
IF USING FLOUR TORTILLAS: Spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.
Spray the taquitos generously with nonstick cooking spray. Bake 10-15 minutes, until crispy.
Remove and add your favorite toppings as desired.
To make the ranch chipotle dip: finely dice the chipotles and stir into the Marzetti Ranch Veggie Dip. (Add to spice/taste preference).