2 cups cooked chopped chicken
1 can cream of chicken soup
1 tsp onion powder
1 can Rotel tomatoes, divided
4oz Cheez Whiz
Dash of Tabasco
Dash of Worcestershire sauce
Salt and pepper
1 1/2 cups shredded cheddar cheese
20 corn tortillas
8 oz Velveeta cheese
Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray. Place the tortillas between damp paper towels and heat in the microwave for 45-60 seconds - until they are soft enough to roll without cracking.
In a large bowl, combine chopped chicken, soup, onion powder 1/2 can of Rotel, cheez whiz, tabasco, Worscestershire, salt and pepper.
Place some cheddar cheese in the middle of the tortilla, top with 2-3 T of chicken mixture. Roll it up as tight as you can. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Bake for 15-20 minutes or until crisp and the ends start to get golden brown.
While taquitos are baking, combine Velveeta and remaining Rotel in a microwave safe bowl. Microwave on HIGH for 5 minutes, stirring every minute until melted. To serve, pour queso over baked taquitos