Creamy Chicken Taquitos with Hidden Veggies

Grate the carrot on the small holes of a box grater until you have about 1 cup of fine shreds. This makes them invisible in the filling.

Roughly chop the spinach. If your kids are really texture-sensitive, pulse the spinach in a blender until it's finely chopped — almost like confetti.

Season chicken breasts with salt. In a large skillet over medium heat, melt butter and add chicken breasts.

Cook chicken for 6-7 minutes per side until cooked through (165°F internal temp). Remove and let rest 5 minutes, then shred with two forks.

In the same skillet with the buttery juices, sauté the onion for 3 minutes until soft. Add garlic and cook 30 seconds more.

Add the shredded chicken back to the skillet with the onion and garlic. Stir in the cream cheese, heavy cream, half the cheddar cheese, cumin, and a pinch of salt.

Fold in the grated carrot and chopped spinach. Stir everything together until the cheese is melted and the veggies are evenly distributed. Taste and adjust salt.

Preheat oven to 425°F. Lightly brush a large baking sheet with olive oil.

Warm tortillas in the microwave for 20 seconds to make them pliable. Place about 3 tablespoons of filling down the center of each tortilla.

Roll each tortilla tightly into a taquito shape. Place seam-side down on the prepared baking sheet.

Brush the tops lightly with olive oil. Sprinkle remaining cheddar cheese on top if desired for extra crispiness.

Bake for 20-25 minutes, flipping halfway through, until the taquitos are golden and crispy on all sides.

Let cool 2-3 minutes before serving. They crisp up more as they rest.

Arrange taquitos on a colorful platter. Serve with sour cream and tomato sauce on the side for dipping.

Let each family member build their plate — some will dip, some won't. That's the beauty of deconstructed family dinner.