baked creamy chicken taquitos

 
Holy Guacamole these are good! Mine were more like tornados than taquitos because I stuffed mine really full but whatever you want to call them, they were a hit. A BIG hit. This is one my friend Jamie's recent favorites and I'm so glad she shared recently shared this recipe with me. I've always loved her homemade baked chimichangas which gave me the idea to use this filling for big, delicious chimichangas!

baked creamy chicken taquitos (my friend Jamie G. got it from blog: Our Best Bites)
1/3 cup (3 ounces cream cheese)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili 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 chicken santa fe)
1 cup grated pepper jack cheese
small corn tortillas or flour 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 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. Roll 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. Makes 12-16.

What I have to say- I used whole wheat tortillas for mine and they were great!!