Creamy Chicken Taquitos

Taquitos are one of my favorite "Mexican" foods, probably because they are a cousin to my most favorite food, nachos. This recipe (not sure where it came from) lightens things up a bit because they are baked not fried, but still delicious...especially when topped with lots of homemade guacamole!

Creamy Chicken Taquitos

Ingredients

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Directions

1. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Warm the cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine, and then add cilantro and green onions. Add chicken and cheese and combine well.
*You can prepare up to this step ahead of time; just refrigerate!

3. Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortilas lightly with cooking spray and sprinkle some kosher salt on top.

4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.