Years ago we used to go to this Mexican restaurant that served fabulous Chicken Taquitos.  After a time, I started getting sick.  It was not from cross contamination, thankfully, but it was from Industrialized chicken.   As a result, we have not had Chicken Taquitos for a long time now.  And, I no longer eat chicken in restaurants unless I know it is organic.
This restaurant used seasoned chicken meat, rolled in a corn tortilla, then it was deep fried, served along side Mexican Rice and Refried Beans.  I was craving those dang Taquitos!  My version is very different.  But so so good! I thought, why not make a creamy Salsa Sauce, similar to my creamy yogurt cheese  in  Rosemary Pinto Bean Humus, or the yogurt cheese mixture in my Vegetarian Lasagna?  This creamy yogurt cheese is such an adaptable filling.  It so worked.  This recipe has a few steps to it, but not difficult at all. I made the chicken and vegetables in the early afternoon, and did the rest closer to dinner time.  We won't be missing Chicken Taquitos anymore.
4 chicken thighs or two large chicken breasts
10 Organic Corn Tortillas
1 small onion, halved, then sliced
1/2 an Anaheim Green Pepper sliced or regular green bell pepper
8-10 garlic cloves, skin on
Dry Rub:
1 tsp. garlic powder
1 tsp. cumin
2 tsp. chili powder
1/8 tsp. Chipotle chili pepper
salt
SALSA CREAM SAUCE:
3/4 cup yogurt cheese (drip at least 24 hours)
5 heaping Tblsp. Salsa
1 rounded tsp. ground Cumin
1 1/2 cups shredded aged cheddar cheese
3 large Tblsp. minced fresh Cilantro
Extra grated cheddar cheese
Olive oil
In a small bowl, add the seasonings, stirring to combine well.
In a medium sized bowl, add the slice onions, green pepper and garlic cloves.  Drizzle with olive oil to coat, then add in one tsp. of the seasoning.  Toss to coat well.
Preheat the oven to 350 degrees.  Sprinkle the remaining seasonings onto the chicken pieces, rubbing in well. Drizzle a little olive oil over the chicken pieces.
Transfer the chicken to a roasting pan, and place in the seasoned onion green pepper mixture.
Bake for one hour, then transfer the vegetables and garlic to a bowl, and place the chicken onto a plate to cool 15 minutes.
This would be tasty on it's own...but better things await!
Shred the chicken discarding the bones.
Squeeze out the garlic and mash with a fork, mixing with the onions and green pepper.  Add to the shredded chicken, tossing to combine well.  Refrigerate until needed.
Salsa Cream Sauce:
In a bowl, combine the yogurt cheese, salsa, cumin, shredded cheddar cheese, and cilantro mixing well to combine.
Preheat the oven to 350 degrees, and lightly oil a roasting pan.
Heat up two or three corn tortillas wrapped up in damp paper towel for about 20 seconds on high in the microwave.  Add a mixture of the chicken to the tortilla and a good serving of Salsa Sauce.
Roll up and place into the roasting pan, seam side down.
Lightly brush the tops with a little olive oil.
Bake for 30 minutes, then add extra grated cheese on top, and bake another 10 minutes or until the cheese has melted.  Serve with guacamole and extra Salsa.  Yeahhh for Taquitos!