Baked Creamy Taquitos

My mission mom is adorable!! Sister Chapman sent me this recipe and sounded so excited and tickled about my cooking endeavors. I am so touched that she would take the time to contribute to my efforts with this blog! Plus she is an INCREDIBLE cook and I am honored to feature some of her recipes. She is not a first-time contributer, and hopefully, on behalf of my husband and myself and any of you who make her featured recipes, she's not a last-timer, either!

{What you need}

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder (you can leave

this out if you don't want it too spicy)

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (or beef, or pork)

1 C grated pepperjack cheese

small corn or flour tortillas

kosher salt (I just used regular 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 come 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.

Serve with sour cream, salsa and guacamole for dipping. I also served them with lime tortilla chips and bean dip. John and I loved this recipe so much. Mucho delicioso!!

Recipe by OurBestBites.com

(Compliments of Sister Chapman)