Baked Chicken Taquitos

If I was really smart I would make huge batches of these at once. Assembly-line style with each kid mixing or heating tortillas or wrapping or salting...but for whatever reason, I end up making one batch, solo. Ooohh...I take it back. No sooner had I typed that did I remember that Todd has helped me with this process more than once!

What I really love about these is the flavor that each little Taquito packs. Gone away are the days of restaurant-like taquitos that lack a little oomph and are then deep-fried to boot. These little morsels are baked in the oven and still get a crunchy texture. Divine. The kids cheer when I tell them we are having these for dinner. Todd cheers too. (Especially when I don't ask him to help me roll the little puppies). They really are easy and SO worth any effort they may take. I promise you will love them.

Baked Chicken Taquitos

from Our Best Bites
Makes 14-16 taquitos (served our family of two adults and four kids)

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray or use a Demarle Silpat and then there is no need for the foil or spray.

In a medium-sized bowl, mix softened cream cheese, 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 this step ahead of time (which I usually do - I made it the morning of). Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (Seriously, this part is huge. Don't miss this step!) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) 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 immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.