Baked Chicken Taquitos

Another winner of an ingredient for me is cream cheese, if a recipe calls for it, it's usually guaranteed I will love it. These were delecious really good dipped in sour cream and salsa, and not to spicy that kids won't like them. Does call for chopped cilantro I know a few of you don't like cilantro on your salads at Cafe Rio, though you do like the dressing, go figure! Just kidding Jill and Teri!!

4 oz cream cheese, softened
1/4 cup green salsa
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow corn tortillas
salt
cooking spray

Heat oven to 425, and line a baking sheet with foil and lightly coat with cooking spray.

In a bowl, mix 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.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 secons, until tortillas are soft and pliable and don't crack when rolling. Place 2-3 T (I used a cookie dough scoop) chicken mixture on bottom of tortillas and roll them up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch. When ready to bake spray tops lightly with cooking spray and sprinkle with salt.

Bake for 15-20 minutes until crisp and edges are turning brown. Serve immediatley!

By Jenny