Baked Creamy Chicken Taquitos

For Mother's Day - the siblings and I gave my mom "Let's Dish Ronhovde Style" - aka the woman drink wine and prepare the dinner at our house and then bring the meals home to our families!

Unfortunately, the "Ronhovdes" have had a rough week, so my sister-in law didn't make it tonight, BUT we still got together as a healthy distraction as we waited for my brothers heart results!  (which were good - so YAY Tim.  We are praying for you!!)

Back to the food on hand!  We made this and Veggie Black Bean Taquitos , so we could do a comparison test.  Lori and I really liked the chicken one - it had more of a kick to it - which is why my wimpy mom and sister didn't really like it as much "they don't do spicy" :)  Both were really good though - and they tasted even better dipping them in Creamy Cilantro-Lime Ranch Dressing.  We made this into a complete meal - so we had this with Spanish Rice and we were going to do a salad too, but with the app we had A twist on your typical Quac - we were good with just the rice!

One tip - they burn on the bottom SUPER easy, so either knock the oven heat down a little or take them out a little bit earlier!

Makes 12-16: OBB Cookbook

Ingredients:

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1T fresh lime juice

1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken (I used this recipe Grilled Taco Chicken - Taco Salad)

1 cup grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

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.

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 tablespoons 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.

Serve with quac, sour cream, or Creamy Cilantro-Lime Ranch Dressing

Want a veggie version: Veggie Black Bean Taquitos

FREEZER INSTRUCTIONS: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer safe container for up to 3 months.  To bake, follow the regular instructions, extending the baking time by 10 minutes.