Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

1/3 cup cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 tablespoons vegetable oil, optional
Nonstick cooking spray
kosher salt

1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
2. Heat cream cheese in the microwave for 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, green onions, chicken and pepper jack cheese.
3. Wrap 3 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable.  If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 tablespoons of the chicken mixture on the lower thirds of each tortilla, keeping it about 1/2 inch from the edges, and then roll it up.
5. Place seam-side down on the baking sheet in a single layer.  Spray the tops lightly with cooking spray or brush with vegetable oil.  Sprinkle with a pinch of kosher salt on top.  Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with sour cream and Guacamole.