Cheesy Viking Dip with Chicken Flautas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 8 Flautas and 4 Servings of Dip
Ingredients:
- 1/2 cup water salted butter
- 1 (1.25oz) pkg taco seasoning mix
- 2 large boneless skinless chicken breast portions, defrosted
- 1 (8oz) pkg original cream cheese, softened
- 8 (6-inch) fajita style flour tortillas
- 8 toothpicks
- 2 tbsp melted
- 1/2 cup mild taco sauce
- 1 (8oz) pkg shredded taco-style cheese
- 1/2 cup ranch dressing
How to Make:
- Pour the water and taco seasoning into a medium saucepan and stir them together. With help from a grown-up, add the defrosted chicken breasts ond heat them until the water boils. Turn the heat down and continue cooking for another 10 minutes, or until the chicken is fully cooked to 165°F, flipping the chicken halfway through. Set it aside to cool.
- Have a grown-up help you preheat the oven to 400°F. Lay the tortillas on a baking sheet lined with parchment paper. Using two forks, shred the chicken and divide it evenly between the tortillas. Roll them up tightly and secure them with a toothpick. Brush the flautas with the melted butter. Cook them for 10-15 minutes, or until the tortillas are crispy and golden brown.
- Meanwhile, add the cream cheese, taco sauce, taco-style cheese and ranch dressing to a medium bowl. Mix it well and pour it into a 9-inch pie plate. With a grown-up’s help, cook it in the oven for 15 minutes, or until it’s hot and bubbly!
- Serve the flautas and cheesy dip together while they’re still warm. It’s a hearty meal fit for a viking!
Hiccup’s Tip: These flautas and dip make the perfect appetizer duo, and there’s enough to share with all your viking friends!
