Baked Chicken Taquitos

New Mexico is known for its chilies. The state motto is practically, "Red or Green?" You can get green chilies on practically everything you order around here - pizza, burgers, eggs, sandwiches, and bagels. In the late summer you can smell green chilies growing in the fields south of Albuquerque, and people here buy them by the case at the grocery store. Every store has a roaster out front where they roast the chilies before customers take them home to freeze for later use. I love the smell. At first I didn't really love green chilies, but now I use them in a few dishes I make and I really like them. I don't buy them by the case, however, because I don't want everything else in my freezer to taste like green chilies!

Baked Chicken Taquitos

adapted from ourbestbites.com

2 C. cooked, shredded chicken

3 oz. cream cheese

1 4 oz. can chopped green chilies

1 T. lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder

1 C. shredded cheese (Monterrey jack or cheddar)

12 corn tortillas

kosher salt

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Cook and shred chicken. (I cooked mine on the George Foreman grill after seasoning with salt and pepper.) Combine chicken with remaining ingredients. The best way to work with corn tortillas is to heat them up before trying to roll them. They will crack if you try to work with them while they are cold. Place the stack of tortillas between wet paper towels and microwave for 1-2 minutes, until soft and pliable. Fill each tortilla with 2-3 Tbs. of the chicken mixture and roll tightly. Spray the tops of the taquitos with a little cooking spray and sprinkle with kosher salt.

Bake at 425 degrees for 20-25 minutes, until the ends of the tortillas are golden brown. Serve warm with avocado sauce, pico de gallo, sour cream, salsa, or hot sauce.