Baked Creamy Chicken Taquitos

(Courtesy of chef-in-training.com)

Ingredients:
3 oz. cream cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice (juice from half of a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbsp. chopped cilantro 
2 Tbsp. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican cheese
Small flour or corn tortillas
Kosher salt
Cooking spray


Directions:
Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper.


In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in cilantro and green onions.  Add the chicken and cheese; mix thoroughly.  If you decide to make this in advance, refrigerate the mixture at this point until you are ready to use.


Working with a few tortillas at a time, heat them in the microwave between 2 paper towels until they are soft enough to roll (about 20-30 seconds).


Spoon 2-3 Tbsp. chicken mixture onto the lower third  of a tortilla.  Roll the tortilla as tightly as you can.


Place the rolled tortillas seam side down on the baking sheet.  Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other.  Spray the tops lightly with cooking spray and sprinkle with kosher salt.


Bake 15-20 minutes or until crisp and golden.


Serve with salsa, sour cream or quacamole.


To freeze, before baking, flash freeze the taquitos in a single layer on the baking sheet for 15-20 minutes until hardened, then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): preheat oven to 425 degrees and bake for 20 minutes.