27 | October | 2011 | 4 little Fergusons

Make sure to go back and catch today’s first post for Baked Chicken Taquitos with Creamy-Lime Sauce. You aren’t going to want to miss that one!

I was recently privileged to take a family session for some friends of ours from church. My “just for fun photography” has turned into a nice little endeavor for me, and a total answer to prayer during this tight time in our lives. This session will take provide the funds for us to get new tires for the Tahoe. Not a fun way to spend the money, but a necessary evil before winter comes. I praise God for His continual provision!

Here are some of my favorites this session:

Thanks to this fun family for such a great session, and for allowing me the opportunity to do this for you!

You are gonna want to try this one, oh my goodness…we loved this! I am a dipper though, so I was smitten from the get-go!!!!!!!!!!!!!!!!!!!

Baked Chicken Taquitos
with Creamy Lime-Cilantro Sauce

from Brandy’s Baking

FOR THE TAQUITOS:
4 ounces, weight Cream Cheese
½ cups Green Salsa Called Salsa Verde
1 Tablespoon Lime Juice
½ teaspoons Cumin
½ teaspoons Chili Powder
½ teaspoons Onion Powder
½ teaspoons Garlic Powder
3 Tablespoons Chopped Cilantro
½ cups Sliced Green Onions
2 cups Mexican Cheese
2 cups Shredded, Cooked Chicken
12 whole Wheat Tortillas
Kosher Salt
Cooking Spray
FOR THE SAUCE:
1 ounce, weight Packet Hidden Valley Ranch Dressing Mix (do Not Follow Directions On Packet)
1 cup Mayonnaise
1 whole Lime, Juiced
2 cloves Garlic, Pressed
½ cups Chopped Cilantro
¼ cups Green Salsa (Salsa Verde)

Heat oven to 425*. To make sauce: combine Ranch packet with mayo, lime, garlic, cilantro and green salsa. Refrigerate until supper time.

Heat cream cheese so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge until supper prep.)

Spoon 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. I was able to get 12 taquitos from this.

Place seam side down on the baking sheet, making sure to not touch another taquito. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with the oh-so AMAZING Creamy Lime Cilantro Sauce. YUM!

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