Baked Creamy Chicken Taquitos

Source: Our Best Bites

Ingredients:
1/3 cup (3 oz) cream cheese (can use low-fat) (I always up this to 4 oz (half a brick) just because)
1/4 cup green salsa (I always use La Victoria brand, medium heat)
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
2 Tablespoons sliced green onions
2 cups shredded cooked chicken (these are also really delicious with leftover pepperoncini pork or cafe rio pork too)
1 cup grated pepperjack or monterey jack cheese
20 small flour (or corn, but I like flour best) tortillas (look for "fajita size")
kosher salt
cooking spray or olive oil

Directions:
For the filling:
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add 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 up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos:
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2 Tablespoons (don't overfill or it will all ooze out and it might do that anyway) of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.

Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly 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 sour cream, salsa, or our favorite: Creamy Lime Cilantro Ranch (we call it "green sauce" and it is THE BEST!).

For the freezer:
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.

Notes:
I'm trying to get back to posting here on the ol' recipe blog.  (I feel like I've said this before, and I probably will say it again. New Year's Resolutions and all that.)  BUT, I definitely want to share some of my all-time favorites that I've been making the past couple of years.  I won't post every single new thing I make like I used to.  But I absolutely want to get the ones that we come back to over and over again shared here.  And these taquitos definitely fit in that category.  They are AMAZING and a big-time favorite at our house.  And they're easy!  The hardest/longest part is rolling them up, but that isn't even that hard/long.  So don't delay!  Give them a try!