Creamy Baked Chicken Taquitos

These little babies are so good, quick, and easy and a great way to use up leftover cooked chicken!  I halved the original recipe and since there are just two of us, it made 6 taquitos last night and I have enough leftover filling to make 6 more which I will put together and freeze for another quick dinner (or snack).  Serve these with guacamole, salsa, and/or sour cream.  I made a simple green salad with tomatoes topped with guacamole. 

CREAMY BAKED CHICKEN TAQUITOS (makes about 12 taquitos)

3 oz cream cheese, softened (reduced-fat is fine)
1/3 cup salsa verde
juice of 1/2 lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 tsp minced garlic
1/4 cup chopped fresh cilantro
3 Tbsp chopped scallions
2 cups cooked and shredded chicken
1 cup shredded cheese, use one or a mixture: sharp cheddar, pepperjack, Mexican blend
12 (6") corn tortillas
kosher salt and freshly ground black pepper
cooking spray

Preheat oven to 425F and spray a baking sheet with cooking spray (I used the NuWave oven).

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional S&P if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.  NOTE:  I was able to skip this step as my tortillas were already pliable.

Spoon 2-3 Tbsp of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with the remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas and crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.

To freeze: Prepare the taquitos, but before baking, place the baking sheet in the refrigerator until taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil and freeze.  To bake, unwrap the taquitos and cook in a 425F oven for 20 minutes (no need to thaw first).

Recipe Source:  www.OurBestBites.com