Baked Chicken Taquitos

I needed to go grocery shopping but didn't have time.  When suppertime rolled around I thought about just giving the kids a bowl of cereal and calling it a day.  But then I felt bad.  So I raided the pantry, then the fridge and threw this recipe together.  It's true what they say, necessity really is the mother of invention.  These taquitos were easy, delicious and made with stuff I always keep around.

BAKED CHICKEN TAQUITOS

2 boneless, skinless chicken breasts
8 flour tortillas (soft taco size)
1 can refried beans
1/2 cup salsa
Pepper jack cheese (or cheddar or jack-whatever you have)
Velveeta
1 clove garlic
1/4 cup oil
Salt/pepper
Red pepper flakes
Chili powder
Cumin
Onion powder
Garlic powder
*you can use taco seasoning instead of all the spices if you want

Preheat oven to 400 degrees.  Spray a 9x13 baking dish with cooking spray.  Place chicken breasts in a large pot.  Cover with water (just enough to cover the chicken).  Add a little red pepper flakes and salt to the water.  Bring to a boil, then simmer for about 15-20 minutes or until chicken is cooked through.  Remove chicken to a plate and let cool for a few minutes.  Meanwhile, mix refried beans and salsa in a microwave-safe bowl.  Microwave for 1-2 minutes until warm.  Season to taste with chili powder, cumin, onion and garlic powder.  Set aside.  Wrap tortillas in a damp paper towel and microwave for 30 seconds.  Shred chicken.  Take a tortilla and spread a little of the bean mixture down the center.  Top with some chicken, then pepper jack, then Velveeta.  I like to use both because the Velveeta melts really well and the pepper jack has a great kick.  But use whatever you have.

Roll the tortilla and place it seam side down in the baking dish.  Repeat.  This should make 8.

Once you've made all 8 taquitos, crack a clove of garlic and put it in a microwave safe mug with the 1/4 cup oil.  Microwave for 30 seconds.  This infuses the oil with garlic flavor.  Brush the tops of the tortillas with the garlic oil.  Then sprinkle on a little chili powder, salt and pepper.  

Bake at 400 degrees for 15-20 minutes until light golden brown and crisp on top.

I served these with salsa and sour cream for dipping.  The family approved (and were happy not to get cereal for supper).