Chicken Taquitos

Altered from this recipe on Allrecipes.com. Made a few adjustments which I noted at the bottom. :) Super-yummy!

2lbs boneless skinless chicken thighs
1 can rotel
8oz salsa
1/2tsp cumin
2cups shredded Monterrey jack cheese
28 corn tortillas
vegetable oil

1. boil chicken in can of rotel and can of water(more or less, at least enough to cover chicken), shred it up and toss it in a big bowl with cumin and salsa

2. in a skillet, warm up thin layer of oil over LOW heat(recipe said med, but that was frying the tortillas instead of just softening them) and warm each tortilla in oil until softened *I did this in batches of 6-8*

3. in center of each softened tortilla, place about a tablespoon of chicken mixture and same of cheese, roll up and place seam side down on sheet pan

4. once all taquitos are assembled, bake in 375 degree oven for about 15 minutes until exterior is slightly golden and crispy, and filling is melty

I changed the name to taquitos, 'cause flautas are made with flour tortillas. I also used thigh meat for more chicken flavor, they are really not that much more fat, I swear. They get such a bad rap!

Also, we like jack in mexican dishes, so we just used more jack cheese, no cheddar ... and we could only fit 28 on a half sheet pan, whereas the recips says it makes 36.

You can tell if you warmed the tortillas enough in the oil, 'cause if you did they stay together nicely, but if not, they fall apart!

Enjoy! We all loved this recipe, including the kids.