Baked Creamy Chicken Taquitos

Recipe courtesy of:  Our Best Bites

1/3 cup (3oz) 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 garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

Small flour tortillas

Kosher Salt

Cooking Spray or Olive Oil

For the Filling

Heat cream cheese in the microwave for about 20-30 seconds so its 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.)

For the Taquitos

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray.  If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and pace seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in over and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  

For the Freezer Instructions

Prepare the taquitos through rolling them out and placing them on the baking sheet.  Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag.  When ready to cook, preheat the over to 425 degrees and place the taquitos on a lined baking sheet.  Bake for 20-25 minutes or until golden brown and crispy.