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Jill's Creamy Baked 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 (I just put 2 chicken breasts in the crockpot w some green salsa, then shred)
1 C grated monterrey jack cheese
medium 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.

Place seam side down on a greased, foil lined cookie sheet. Spray the tops with cooking spray and sprinkle with salt.

Bake for 15 min, or until golden.

Top with pico, avocado, sour cream and queso fresco or cotija cheese.

Adapted From: Our Best Bites
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