Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
(ourbestbites)
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic, or garlic powder3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)kosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat 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 keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.Dip 'em in salsa, sour cream, guacamole, or this dressing.Makes 12-16