It's not Cinco de Mayo yet but it will be here before you know if. I found this recipe over at one of my favorite blogs Our Best Bites. These two girls are always coming up with great recipes and I've tried many of them with great success. This is no exception. When I think of a taquito I think of the kind you buy in the freezer section of the grocery store that my husband loves so much. They are probably not the healthiest thing in the world. These are a baked version that, if light ingredients are used, is probably pretty healthy. That is assuming you don't eat 20 of them, which isn't hard to do. I made mine with half white corn tortillas and half whole wheat tortillas. I liked them both very much so either way you do it you can't go wrong. These are nice and creamy on the inside and crisp and salty on the outside. They would make a great appetizer for a party or we just had them for dinner with a side of Spanish rice. Dip them in your dip of choice whether it be salsa, sour cream, or guacamole. My kids really gobbled these up using sour cream as their dip.

Chicken Taquitos
Adapted From Our Best Bites

1/3 cup light cream cheese, softened
1/4 cup green enchilada sauce
1 Tbsp. lime juice
1/2 tsp. ground cumin
1/4 tsp. chili powder (more if you like things spicy)
1/2 tsp. onion powder
1/4 tsp. garlic salt
2 cups cooked shredded chicken
1 cup cheese (cheddar or pepper jack)
corn tortillas or small whole wheat flour tortillas
cooking spray
salt

Heat oven to 450 F. Coat baking sheets with cooking spray. I used my pizza pan with the holes in it for the air to circulate through. In a bowl, mix cream cheese, enchilada sauce, cumin, chili powder, onion powder, and garlic salt. Add the chicken and cheese, mix well.

Heat tortillas a few at a time to make the pliable. I put them between damp paper towels to keep them from drying out and cracking. Spoon 1 to 2 Tbsp. of chicken filling on the lower third of the tortilla. Roll up as tight as you can and place them seam side down on the baking pan. Spray with cooking spray and sprinkle with salt.


Bake for 15-20 minutes until crisp and ends start to brown.


Serve with your favorite dipping sauce.