Baked Chicken Taquitos

3  ounces		cream cheese, softened
1/4  cup		green salsa
1  tablespoon		fresh lime juice (juice from half a lime)
1/2  teaspoon		ground cumin
1  teaspoon		chili powder
1/2  teaspoon		onion powder
2		cloves garlic,s minced
3  tablespoons		chopped cilantro
2  tablespoons		sliced green onions
4  ounces		shredded cooked chicken
1  cup		shredded Mexican flavored cheese
2		small flour or corn tortillas
1  pinch		kosher salt
1		cooking spray

Tip: For nutritional information on all the ingredients in Baked Chicken Taquitos just click on each ingredient name. Then adjust the serving size for any Baked Chicken Taquitos ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.