Baked Taquitos

It seems like it's been a really long time since I've posted a recipe, so I thought I'd share one that has recently become part of our regular rotation. I tried a version of this recipe for the first time quite a while ago, but now that I've perfected it, we're eating it more and more! I started with these two recipes from Our Best Bites, then kind of merged them together to make our version.

Preheat oven to 425. Spray a baking sheet with non-stick spray and/or line with foil.

In a medium bowl, combine:
1-2 Tbs. pureed chipotles in adobo (I prefer to puree the whole can, then freeze the leftovers)
2 oz. cream cheese (the low-fat kind works well)
1 Tbs. lime juice
Cumin, garlic powder, oregano, chili powder, salt, and pepper to taste.

Add 1 1/2 cups cooked chicken (shredded or diced), then stir in 1 1/2 cups shredded cheese (any kind you like).

Meanwhile, heat corn tortillas in the microwave for 30 seconds to 1 minute.

Spoon filling into tortillas, roll tightly, and place seam side down on baking sheet. Spray with cooking spray and sprinkle lightly with kosher salt.

Bake for 15-25 minutes or till lightly browned and crispy. Serve with guacamole and/or sour cream.

Depending on your filling-to-tortilla ratio, this makes 8-12 taquitos.

As you can imagine, the recipe is pretty flexible. For those of you lucky enough to live in the land of green chile, you could easily swap that for the chipotles in adobo. I imagine leftover turkey or steak would work well in place of the chicken. Give it a try!