Baked Creamy Chicken Taquitos

This was a major hit at my house. Seriously. My son, who was on his way to soccer practice after dinner, made me promise repeatedly that I would save him more taquitos for when he got home and that was the first thing he asked about when he got picked up. My husband, after finishing dinner said, I'm ready to have those again soon! In fact, EVERYONE in my house loved them and that's a winner in my book. The filling is super easy, especially if you use your crockpot to cook the chicken, and is so creamy and flavorful. The taquitos baked up nice and crunchy and the kosher salt was the perfect finishing touch. Plus, another great thing is that these are baked, not fried. They would also make a great appetizer.

Baked Creamy Chicken Taquitos

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1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C grated pepperjack cheese (I used monterey jack)

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. 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. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T 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.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister 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.Dip 'em in salsa, sour cream or guacamole. Makes about 16.