Chicken Taquitos

From Our Best Bites (link)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated Mexican blend cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. 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 granulated 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.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

*I cannot say enough good things about this, we loved loved loved them! Even Carter ate them! I didn't have kosher salt so I just used regular salt. I made the whole batch of filling and just made enough taquitos for us then the next day I used the leftover as filling in quesedillas.

She included a dipping sauce recipe, but its pretty much the same as your Cafe Rio dressing recipe.

*For easy shredded chicken, I put 3 frozen chicken breasts in the crockpot with 1 cup chicken broth and sprinkled some McCormick Montreal Chicken Seasoning on them, just cook on low all day or until chicken is done. This made about 3 cups so I had some leftover. So now I have leftover to use for BBQ Chicken Pizza!