Baked Creamy Chicken (or Tofu) Taquitos

These are delicious! Whether you are baking them with chicken or tofu (frozen tofu, thawed takes on the texture of chicken) you will definitely need to have a second serving. The picture above is using tofu. We also love using the recipe with chicken. You really can't tell much of a difference.

1/3 cup (3 oz) cream cheese
1/4 cup salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken (or frozen and then thawed and shredded tofu, see notes below)
1 cup grated pepperjack cheese
1-2 teaspoons of oil (I use safflower)
small corn tortillas (8-10)
shredded cheddar (for topping)
topped avocados and tomatoes (optional for garnish)

*Note: To make tofu have the consistency of chicken you want to start by freezing a package of extra firm organic tofu. After it is completely frozen (it takes at least 24 hours) remove the tofu from the package and lay on a few paper towels that are covering a plate. Then top the tofu with a few more paper towels and then a plate. The plate will help press gently down on the tofu and the paper towels will absorb any liquid that is removed from the tofu as it thaws. After the tofu is thawed tear off pieces the size of diced chicken.

Heat oven to 425 degrees. Heat cream cheese over low heat. As it begins to melt add the salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro and green onions. When the cream cheese has melted add the chicken or tofu and the pepperjack cheese. Combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge. Heat a skillet on medium high heat. Add enough oil just to cover the bottom of the pan (about 1 teaspoon). Place a corn tortilla in the pan. Heat about 30 seconds. This will soften the tortilla and allow you to fold it without it tearing. Remove the tortilla from the pan and place a good amount of chicken/tofu mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all the taquitos on the baking sheet (I used a pan with edges) and make sure they are not touching each other (mine touched and they were still wonderful, just not as crisp around all the edges). Place pan in oven and bake for 15 minutes or until crisp and the ends start to get golden brown. Remove the pan and sprinkle the taquitos with shredded sharp cheddar cheese (It doesn't take a lot). Broil the tops of the taquitos for 1-2 minutes. (You'll place the cookie sheet with the taquitos about 2 inches from the top of your oven and make sure you oven is set to "broil") Serve with sliced avocados and chopped tomatoes. Enjoy!