Baked Chicken Taquitos

So we are finally back in the blogging world!! It has been a crazy past few weeks - at home and at work. But I think things are finally settling back into place - or at least a place that I see as manageable :)

We were planning on grilling last night for dinner but thought a storm was coming so we switched dinner plans to chicken taquitos. Of course it didn't end up raining but we definitely didn't mind the taquitos! Also - don't judge me on the photo...not my best work :)

Baked Chicken Taquitos

• 3 oz cream cheese
• 1/3 cup salsa verde (I use Trader Joe's brand)
• juice of 1 lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 3 Tbsp dried cilantro
• 1 jalapeno, chopped
• 2 cups cooked and shredded chicken, seasoned with salt, pepper & taco seasoning (this is about 2 chicken breasts)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 small corn tortillas
• kosher salt
• cooking spray

Preheat oven to 425 degrees. While oven is preheating, mix together the cream cheese, salsa verde, lime juice, cumin, cayenne pepper, onion powder, garlic, cilantro and jalapeno to create a sauce. Mix in shredded chicken and cheeses.

Heat up corn tortillas 3-4 at a time in the microwave - 25 seconds on high. **This step is super important - the first time I made these I didn't work in small batches and the tortillas would cool and break when I tried to roll them.** Put a heaping spoonful of filling at bottom of tortilla and roll tightly. Place seam side down in baking dish. Continue until filling is gone (or you have desired number of taquitos). Spray the top of the taquitos with cooking spray and sprinkle with kosher salt.

Bake uncovered for 35 minutes until crisp.



CHEERS!

Adapted from Pink Parsley Catering; adapted from Pennies on a Platter, originally from Our Best Bites