My newest favorite dinner

Okay, here's my monthly plug for my favorite website: ourbestbites.com. They have a couple of recipes that have become a staple in my house. The one I'm going to post today is for chicken taquitos that are THE BOMB!!!! Every time I make them I have to double or triple the recipe because my kids will eat as many as they can possibly fit into their stomachs. I love it because it's a really easy recipe, and oh yeah, it's THE BOMB!!! They're also not too bad for you. One of them is about 3WW points. I've discovered (if you can call it that) a way to cook chicken for recipes that call for cooked chicken by throwing a few boneless skinless pieces of chicken into the crockpot with a little salt and pepper around noon or one in the afternoon. If they're frozen I just put them in the microwave on speed defrost for about five or more minutes to dethaw and then throw them into the crockpot. In the crockpot they're cooked in a couple of hours, usually by two or three in the afternoon. Lately I've been buying boneless skinless chicken thighs instead of breasts but you can use either.

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese (I use the Neufchatel 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 (I usually use garlic powder)
3 T chopped cilantro (I say this is optional)
2 T sliced green onions (I've also made it without these too)

2 C shredded cooked chicken
1 C grated pepperjack cheese (I usually use colby jack)

small corn tortillas
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 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.


They are great for dipping into salsa, sour cream, and guacamole, and I usually can make about 14-16 taquitos from the filling. These can also be frozen!! Just follow the recipe to the adding kosher salt to the top and then instead of popping them in the oven stick them on a baking sheet, freeze separately, then transfer to a freezer bag. To cook them from frozen just put them on a baking sheet in oven for about thirty minutes at 425. I promise you, you will LOVE them!!!!! And if you don't, you definitely need your taste buds and your head examined!!