Mark and I are sort of junk food junkies. Out of everything I cook, the junk food interpretations are always our favorites.

I ate a lot of frozen taquitos in college – more than I care to admit. Even though I’ve been seeing this recipe on different blogs for a while, I was hesitant to try them because I was afraid they wouldn’t live up to my fondly-remembered frozen ones. They totally did and I can’t wait to make them again!

Creamy Chicken Taquitos
(from Annie’s Eats)
Makes 12

3 oz. cream cheese, softened
¼ c. salsa
1 T. freshly squeezed lime juice
1 t. chili powder
1/2 t. cumin
1/2 t. onion powder
2 cloves garlic, minced
3 T. chopped cilantro
2 green onions, chopped
2 c. shredded cooked chicken
1/2 c. shredded cheddar cheese
1/2 c. shredded monterey jack cheese 
12 6-inch flour tortillas
Cooking spray
Kosher salt

Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa.