Baked Creamy Chicken Taquitos

1/3 c (3 oz.) cream cheese

1/4 c green salsa

1 TBS lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic

3 TBS chopped cilantro

2 TBS chopped green onions

2 c cooked, shredded chicken

1 c grated cheese (original recipe calls for Pepper Jack)

6 inch corn tortillas (fresh as possible so they won't crack)

Non-stick cooking spray
2 TBS vegetable oil

Salt

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

Heat cream cheese in the microwave for 20-30 seconds to soften it.  Add green salsa, lime juice, spices & powders.  Stir to combine and add cilantro, onions, chicken & cheese.

Warm tortillas and then place 2-3 TBS of the chicken mixture inside and roll up.  Place seam-side down on the baking sheet in a single layer.  Spray the tops lightly with cooking spray or brush with vegetable oil.  Sprinkle salt on top.  Place pan in oven and bake 15-20 minutes until crisp and ends start to get golden brown.  Cool 5-10 min. then serve with sour cream, guacamole, salsa, or pico de gallo.

(You can premake them and freeze them in a single layer long enough to hold their shape, then put in a freezer-safe container.  To bake, follow the same instructions and increase baking time by 10 min.

(I'm going to make this at the reunion, so I figured I'd post it here, and then I don't have to remember to bring the recipe.  Just a little trick I learned in the army.)  I have a photo I took long ago, but I don't have time to search to find it now.  I'll post it later.