Baked Creamy Chicken Taquitos

Ingredients

• 3 ounces cream cheese
• 1/2 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• 12 soft taco-size tortillas
• Cooking spray or olive oil
• Kosher salt, optional

Instructions

1. 

   1

   Microwave the cream cheese for 20–30 seconds until softened. Stir in the green salsa, lime juice, cumin, chili powder, onion powder, garlic powder, cilantro, and green onions until well combined.

2. 

   2

   Add the shredded chicken and pepper jack cheese to the cream cheese mixture. Stir until evenly combined.

3. 

   3

   Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly spray it with cooking spray. If needed, warm the tortillas briefly so they roll easily without cracking.

4. 

   4

   Place about 1/4 cup of filling on the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.

5. 

   5

   Lightly spray the taquitos with cooking spray or brush with oil. Sprinkle lightly with kosher salt if desired. Bake for 15–20 minutes, or until golden brown and crispy.

6. 

   6

   Let the taquitos cool for a few minutes before serving. Serve with sour cream, guacamole, or lime-cilantro ranch dressing.