Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese-softened (low fat is fine, avoid fat free)
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 granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack or plain jack cheese
small flour or corn tortillas
kosher salt
olive oil

Heat oven to 425⁰.  Line a baking sheet with foil and lightly coat with cooking spray. Place cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic in a large bowl. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a flour tortilla, 1 inch from the edges.  Roll up & place seam down on a baking sheet, not touching one another. Brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven 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.  Dip in Creamy Lime-Cilantro Ranch.

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 oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.