Chicken Taquitos with Creamy Lime Cilantro Sauce

• 2-3 boneless skinless chicken breasts

• 1/4 cup salsa verde

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• salt and pepper, to taste

• 8 ounces cream cheese

• 1/3 cup water

• 1 cup shredded Monterey Jack cheese

• 12 6 inch corn tortillas

Sauce-

• 1 packet Hidden Valley Ranch Dressing mix

• 1 cup light mayonnaise

• 1/3 cup buttermilk

• Juice of 1 lime

• 2 cloves garlic

• 1/4 cup cilantro

• 1/4 cup salsa verde

To make sauce combine all ingredients in a food processor and pulsate a few times until creamy. Refrigerate.

Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours.

Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.

Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded Monterey Jack cheese. Roll tightly and place in a single layer on a greased baking sheet. Spray with pam baking spray. Bake 10 minutes, until tortillas are crispy and shredded cheese is melted.

Serve with and sauce or sour cream and salsa.