Baked Creamy Chicken Taquitos From OurBestBites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

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 T 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.

·         The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

·         Dip ‘em in salsa, sour cream, guacamole, or this dressing.

·         Makes 12-16

·         Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites

Goes well with Baked Chicken Taquitos as a salad dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix

ignore directions on the packet

1C mayo

1/2 C milk

1 lime

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.