Baked Chicke Taquitos

By Katelyn Fischer

3 ox cream cheese, softened
1/4 c green salsa
juice from half 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 chopped onion
2 c shredded, cooked chicken
1 c shredded mexican cheese
small flour or corn tortillas
salt
cooking spray

Preheat oven to 425 degrees and line baking sheet with parchment paper or foil. In large bowl, mix creamcheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro and onions. Add chicken and cheese, mix thoroughly. Working with a few tortillas at a time, heat them in the microwave beween two paper towels until soft enough to work with. Spoon 2-3 tbsp of chicken mixture onto lower third of a tortill and roll as tightly as you can. Place rolled tortillas seam side down on baking sheet. Repeat with remaining tortillas until mixture is gone. Make sure taquitos are not touching. Spray the tops lightly with cooking spray and sprinkle with salt. Bake for 15-20 minutes or until crisp and golden.

Can be frozen- Before baking, freeze taquitos in single layer on baking sheet for about 20 minutes. Then place in freezer bag for up to 3 months. To bake frozen taquitos- no need to thaw, bake at 425 degrees for 15-20 minutes.