Creamy Chicken Taquitos

This is a recipe I tried from www.ourbestbites.com and came out quite good. I ate mine with some homemade guacamole, yum! You can use less cheese if you want and you can use flour or corn tortillas.

Here are some things I love about this recipe:

1. I can make myself two taquitos and keep the remainder of the chicken mixture to make another single portion fresh when I need it instead of having to eat leftovers.

2. I know that they are baked and not fried

3. I know that they have breast meat with the fat cut off and not the gross mystery meat that a store bought taquito probably has (sorry personal bias)

4. Lets not forget it was quick and easy

Creamy Chicken Taquitos

3 ounces Cream Cheese, softened (reduced fat is fine)
⅓ cup Salsa Verde
½ Lime, juice of
1 tsp Chile Powder
½ tsp Ground Cumin
pinch Cayenne Pepper
½ tsp Onion Powder
3 cloves Garlic, minced
¼ cup Chopped Fresh Cilantro
3 Tbsp Scallions, chopped
2 cups Chicken, cooked, shredded
½ cup Shredded Extra Sharp Cheddar Cheese
½ cup Shredded Pepperjack Cheese
8-12 (6-inch) Corn Tortillas
Kosher Salt And Freshly Ground Black Pepper
Cooking Spray

Directions:
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and ¼ tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.