Baked Creamy Chicken Taquitos

So, these are awesome! We love our taquitos around here, but these are better than the storebought ones for sure. They're simple, tasty, and way too easy to eat a million of them. --Mark

Ingredients

1/3 C (3 oz) cream cheese

1/4 C green salsa

1 T fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C shredded pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Instructions

Heat oven to 425 degrees. 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 garlic powder. Stir to combine well and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at at 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 come unrolled right away, just try heating them longer.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. 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 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.

Serve with salsa, sour cream, or guacamole.

Notes

We use flour tortillas and they turn out well. Just add more than the 2-3 T of mixture in each tortilla, unless they are the small ones.