Baked Creamy Chicken Taquitos

I was flipping through my parents LDS Living magazine a couple weeks ago and came across this recipe. I thought it sounded and looked soooo good, plus it is a baked-not-fried recipe which I love. I'm up for anything that is a healthier version of something I love, like taquitos! The recipe comes from a couple of Mormon girls who have a recipe blog and just won a big recipe contest on Better Homes and Gardens. Their blog is here and looks super cool! I'm looking forward to browsing through it to see what else they come up with. My kids loved these taquitos and ate a ton of them, which never happens in my house!

Photo courtesy LDS Living magazine

•1/3 cup (3 ounces) cream cheese
•¼ cup green salsa
•1 tablespoon fresh lime juice
•½ teaspoon cumin
•1 teaspoon chili powder
•½ teaspoon onion powder
•¼ teaspoon granulated garlic
•3 tablespoons chopped cilantro
•2 tablespoons chopped green onions
•2 cups cooked, shredded chicken
•1 cup grated pepper jack cheese
•6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)- I used flour tortillas, by the way
•Nonstick cooking spray OR
•2 tablespoons vegetable oil (optional)
•Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 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, green onions, chicken, and pepper jack cheese.
 
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable (I think this is only for corn tortillas, since my flour ones were already pliable). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.


Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of 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 same instructions, extending the baking time by 10 minutes.