Baked Creamy Chicken Taquitos

Hooray for a reduced-calorie alternative!

1/3 c. (3 ounces) crean cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
2 Tbsp. vegetable oil, optional
Nonstick cooking spray
Kosher salt

1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Heat cream cheese in the microwave for 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, green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable (not necessary if using flour tortillas). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 Tbsp of the chicken mixture on the lower third of each tortilla, keeping it 1/2 inch from the edges, and then roll it up.
5. 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 with a pinch of kosher salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or salsa.

Makes 14-16 corn tortillas or 10-12 flour tortillas.

Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.

Make Ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.