3cupscooked, shredded chicken (Rotisserie chicken is awesome for this!)
2Tbspfresh lime juice
1/3cuphoney
1Tbspchili powder
1tspcumin
1/2tspgarlic powder
1/2tspkosher salt
2cupsshredded cheddar cheese
10soft taco sized flour tortillas
1Tbspolive oil
1tspkosher salt, for sprinkling on top
Cilantro Lime Cream:
1cuplight sour cream
1/3cupgreen taco sauce, medium heat
1Tbspfresh lime juice
1/2tspsalt
1/2bunch fresh cilantro
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine chicken, lime juice, honey, chili powder, cumin, garlic powder, and kosher salt; mix to coat.
Lay out your tortillas and divide chicken evenly in a line on the center of each tortilla. Top each one with cheese. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with cooking spray.
Brush the tops with the olive oil and sprinkle with salt.
Bake 5 minutes, flip them over. Bake 5 minutes more, flip them over again. Bake 5 more final minutes and you are done, for 15 minutes baking time total. (Make sure the centers have reached 165 degrees Fahrenheit.)
In a food processor or blender, combine all ingredients for the cilantro lime cream and blend until smooth. Dip hot taquitos in the cool dip. Enjoy!