Chicken Taquitos with Green Chile Dip

1 Tbsp. canola oil
2 cups cooked, shredded chicken
1/2 onion, diced
1/4 tsp. cumin
1 cup queso enchilada cheese, melted
1/4 cup Santa Fe Ole Roasted Hatch Green Chile
12 small corn tortillas
green chile dip:
1 cup Santa Fe Ole Roasted Hatch Green Chile
3 cloves garlic
1 Tbsp. chopped cilantro
1 jalapeño
1 Tbsp. Greek Yogurt
salt and pepper to taste

Preheat oven to 425 degrees. Lightly spray a baking sheet with non-stick spray
Heat oil in a skillet over medium heat. Add onions and cook until softened, 3-4 minutes
Add cumin, cheese and green chile. Cook until cheese has melted, and chicken is warmed through
Transfer chicken mixture to a plate and heat just enough oil to cover the bottom of a skillet
Fry the tortillas, one at a time, until soft and pliable
Place a heaping tablespoon of the chicken in the center of each tortilla and roll up
Place them seam side down on the baking sheet and bake 15 minutes or until crisp
While taquitos are cooking, blend all the ingredients for the sauce in a blender until smooth
Serve warm taquitos with dipping sauce

Click here for Santa Fe Ole Roasted Hatch Green Chile