an excuse + baked chicken taquitos

Yesterday I didn't show up around here to share a super duper yummy recipe.  The main reason for my absence was because well, we woke up to a messy leak in our kitchen.  Good times indeed.

The cat was supervising the inspection of the sky light and wondering how he was going to get up there to play around.  I failed to get a picture of the dogs who proceeded to drink out of the bowl catching the dripping water.  Sometimes it's a real zoo around here.

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Today I am sharing with you a yummy, yummy baked chicken taquitos recipe that I initially found Pinterest that ultimately led me to The Girl That Ate Everything.  I swear 99% of my food pins lead me back to Christy's blog.  She shares some good stuff!  

I made a few modifications to the recipe mostly because of the husbands allergies.  Despite the modifications, the dish received raving reviews and he is still eating leftovers!  My substitutions are added to the right.  

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Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese (substituted 3/4 of a can of vegetarian beans)
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (sprinkled to our liking, so it was minimal)
about 12 small corn or flour tortillas (we used flour)
kosher salt
cooking spray

Preheat the oven to 425 degrees. 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 (did the same thing with the bean substitute). Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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 come unrolled right away, just try heating them longer and try the paper towel thing.

Place 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. Makes around 12 taquitos.

I made spicy salsa for dipping.  Will share the recipe soon.  Guacamole would have been good too...

I was honestly surprised at how easy these were.  I was looking at the ingredients list and all the steps and almost didn't make them.  If I would have cooked the chicken ahead of time, this could have easily been a 30 minute meal!