Rain Rain Go Away: Baked Pulled Chicken Taquitos

It started raining last Thursday.  I checked my phone before my run and it looked like it was going to be okay during the day on Thursday, but would continue through the weekend.

So we weren't surprised when we woke up to showers on Saturday morning.  In discussing our options for the day, I suggested an indoor play area to let Thatbaby run off some of his crazies.   Thatboy liked the sound of Java Mama, so that he could get some coffee while Thatbaby played.  As we left he realized he'd left his book at home he wanted to bring and read.  I looked at him and laughed.

There is no sitting and reading at playspaces.  There is only keeping an eye on your child to make sure he doesn't dive off the upper balcony, or grab toys out of another children's hand, or try to consume a clearly nonconsumable plastic apple.

Thatbaby loves Java Mama and as predicted, fell asleep within minutes of getting back in the car. 

Of course he woke up once we got home and had to be put back to bed, but there was enough left of his nap for Thatboy and I to cuddle up and begin watching The Bourne Ultimatum. 

It was nice to have the cuddling time, since I didn't have to worry about preparing dinner.  I got really lucky last week.  I already had pulled chicken on the menu when this recipe popped up on Apple A Day. Kelsey used the recipe as a way to use up leftover pulled pork, but it works equally well with pulled chicken.  These taquitos were fabulous!  I was excited there were leftovers because it meant I got to enjoy them for lunch on Sunday too.

Baked Pulled Chicken Taquitos (from Pink Parsleyas seen on Apple A Day)

3 oz cream cheese

1/3 cup barbeque sauce

1/2 tsp paprika

1/2 tsp chile powder

1/2 tsp ground mustard

1/2 tsp liquid smoke

pinch red pepper flakes

salt and pepper, to taste

1/4 cup diced onion

3 green onions, thinly sliced

1-2 garlic clove, minced

2 Tbsp cilantro, minced cilantro

2 cups pulled chicken

1 cup shredded cheddar

10-12 corn tortillas

cooking spray

1. Preheat oven to 425.  Line a cookie sheet with foil or a silicone mat.  Combine the cream cheese, barbeque sauce, paprika, chile powder, ground mustard, liquid smoke, red pepper, onions, garlic, and cilantro in a large bowl.
2. Stir in the pork and cheese.  Season with salt and pepper as needed.
3. Warm tortillas using your favorite method (y'all know I like to use my gas stovetop for this.)
4. Spoon the filling in the center of a tortilla and roll tightly.  Place on the baking sheet, seam side down.  Repeat with remaining tortillas.
5. Spray taquitos with the cooking spray and sprinkle with salt.  Bake for 15-2 minutes until the insides are heated through and the outsides are crispy and golden.