Baked Chicken Taquitos

These can be made ahead and frozen for a quick meal later.....


Baked Chicken Taquitos
4 ounces cream cheese, softened
1/4 cup green salsa or green enchilada sauce
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
1 green onion, sliced finely (use all of the white and most of the green part)
2 cups shredded cooked chicken 
1 cup grated cheese
small yellow or white corn tortillas or small flour
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) 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 immediately with salsa, guacamole or sour cream. If you plan on freezing them, let them cool completely on the pan. Place whole pan into the freezer to flash freeze them. Chill for 1-2 hours. Place taquitos into a freezer bag. Will last up 2-3 months. To reheat, place on baking sheet and cook at 450 for about 15-20 minutes. Or microwave for 2-3 minutes.