Creamy Chicken Taquitos

1/3 cup of cream cheese (None fat works will if you like less fat)

1/4 green salsa

1 fresh lime

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder and garlic powder

3 TBL. cilantro

2 TBL. green onions

2 cups shredded chicken

1 cup grated pepper jack cheese

6 in. corn or flour tortillas (I like to use wheat)

2 TBL. canola oil (I eliminate this and just warm the tortillas in microwave.)

kosher salt

cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. 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. 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.

Warm up tortillas and then add 2-3 Tbl. of the chicken mixture in each of the tortillas. Face seam-side down and single layer in pan. Spray cooking spray over top and sprinkle with Kosher salt. Cook for 15-20 minutes or until golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or Pico de Gallo.

Stacy Sampson found this recipe.