• 3 ounces cream cheese, softened
• 1/4 cup salsa (red or green)
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped cilantro or parsley
• 2 small scallions, diced
• 2 cups shredded cooked chicken
• 1 cup pepperjack cheese
• 12 6-inch flour tortillas (see note below for corn tortillas)
• cooking spray
• kosher salt

Instructions

• Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
• Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
• Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
• Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
• Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
• Bake for 15-20 minutes or until crisp and golden.
• Serve with salsa, sour cream, or guacamole.

Notes

Using corn tortillas: You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary). Or make homemade corn tortillas! Since they’re typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.

SERVES4 to 6

INGREDIENTS

FOR THE BISCUITS:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh thyme leaves
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plus 3 tablespoons cold heavy cream

FOR THE POT PIE:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)
• 1 (10-ounce) package frozen peas and carrots
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

MAKE THE BISCUITS:

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.

MAKE THE POT PIE:

1. Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
2. Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.
3. Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.

NOTE: I used canned biscuits

I also doubled the sauce and added in pare boiled potatoes and frozen corn

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.