Baked Creamy Chicken Taquitos

These baked taquitos from Our Best Bites are delicious! My friend Jill made them for me after I had Leila and mmm, mmm, mmm, mmm, mmm... And, if there is a Chuy's within 50 miles of you, it is worth your time to go buy a gallon of their amazing Creamy Jalapeno Dip to dunk these in. I could drink that sauce.

I inserted my own comments to their recipe below.

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 (for extra yumminess, use grilled taco chicken!) Left over rotisserie chicken is perfect for this
1 C grated pepperjack cheese We only had the shredded Mexican/Colby Jack mix.
small corn tortillas (and actually, flour ones are really good as well) Why waste time with corn tortillas when we all know flour tortillas taste so much better?! Although, corn tortillas can make this a soy-free meal.
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.No need to line with foil. 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.

Don't worry about any of this if you are using flour tortillas... Just on other reason to choose flour over corn. 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 are coming 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.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch. If you have the option, always stick with Chuy's Creamy Jalapeno Ranch, you won't regret it.