Baked Creamy Chicken Taquitos

I wish I was the type of person that was good at just throwing things together to make something yummy. I can't do it. When I throw stuff together it usually ends up being really gross. Instead, I use other people's recipes and then share them with you! That's okay as long as I give them credit right? This is another one from http://www.ourbestbites.com/. I am loving their recipes. I also made their French Dip Sandwiches, and Spaghetti & Meatballs this week - all of which have turned out delicious!  I especially enjoyed these taquitos that I made tonight. I served them with a side salad with Cilantro Lime Dressing, and salsa (recipe below) for dipping.

Baked Creamy Chicken Taquitos


- 1/3 Cup cream cheese
- ¼ Cup green salsa
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 3 Tablespoons chopped cilantro
- 2 Tablespoons sliced green onions
- 2 Cups shredded cooked chicken
- 1 Cup grated pepperjack cheese
- small corn or flour tortillas
- 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 garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Heat a few tortillas at a time in the microwave until they are soft enough to roll without cracking 20-30 seconds. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Roll up and place seam side down on baking sheet. Make sure they do not touch each other. Spray tops lightly with cooking spray and sprinkle with salt. Place in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sorry, I wanted to take pictures...but I was hungry and I just ate them instead.
 
Salsa
(recipe slightly adapted from http://www.melskitchencafe.com/)
 
- 1/2 small red onion, peeled and quartered (I use whatever onion I have on hand - tonight it was green onions and they worked just fine)
- 1/2 cup fresh cilantro leaves
- 1/4 cup jarred pickled jalepenos (I pour a little bit of the juice in as well, we like spicy!)
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28 oz.) can diced tomatoes (I use the juice and all)
 
In a blender, pulse all ingredients except for the tomatoes. Add tomatoes and pulse until combined.