Baked Chicken Taquitos-my favorite way to use leftover chicken!

When I cook a whole chicken, this is my very most favorite thing to do with the leftover chicken.  Or you can totally just use shredded chicken you already have.  OR, you can make shredded chicken just for this.

I recently learned something I didn't know before.  Maybe you all know this.  You can put chicken, water and some salt in a microwave safe thing (I have used my tupperware microwave cooker as well as my french white stone where). Microwave it for like 20 minutes (or more if you are doing a bunch) and you can totally get it cooked enough to shred.  It works great, and I don't have to babysit a pot.

My favorite way is still the crockpot for a BUNCH of chicken, but for something that you need quick and only need a couple cups of chicken for, this totally works.

So, the recipe for this is almost the same from BEST BITES and from our friend MEL.

The first time I made these, I felt like the onion was overpowering. So now I just do a heaping 1/2 tsp of onion flakes or powder and don't worry about the green onion.

Also I use half a bunch of cilantro.

We like to dip them in guacamole or nacho cheese.  Lyndee eats guacamole with her fingers-and occasionally on chips.

These are also great next day for lunch but I usually eat them for breakfast.

• 4 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped cilantro-I use half a bunch
• 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) (i omit this)
• 2 cups shredded cooked chicken 
• 1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
• small yellow or white corn tortillas
• kosher salt
• cooking spray

DIRECTIONS

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
3. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
5. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up