Our Best Bites Baked Creamy Chicken Taquitos

Here at Tried & True, we are HUGE fans of Kate and Sara over at Our Best Bites. They have amazing recipes! If you have never visited their site, it is a great for recipe ideas, or if you have always been a little cautious about trying new recipes OBB is a great place to start. My mom and I both have their cookbook and have used many recipes out of it. These Creamy Chicken Taquitos really are a great recipe and fairly simple to make. Plus, they are baked instead of fried, cutting down of so many calories!

Have you heard about the trick of putting your cooked chicken into a KitchenAid with the paddle attachment to get perfectly shredded chicken? It is all over pinterest. I have done this so many times since I saw the idea! The biggest time saver! And can I say cleaner. You don't have to wait for the chicken to cool down to use your hands and you don't have to try and pull it apart with two forks. Just toss it in the KitchenAid while it is still hot, turn it on, and within a minute or two your chicken is perfectly shredded.

Anyway, these are a great meal in our family with just three of us we can eat them for dinner and then hubby and I have them for lunch the next day as well. Definitely worth trying!

Baked Creamy Chicken Taquitos
From Our Best Bites
Serving: 12-16 taquitos

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

small flour or 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, guacamole, or Sara suggests this dressing.