Creamy Chicken Taquitos

Just tried this recipe for the first time, and we LOVE it! I highly recommend that everyone try this one. This if from "Our Best Bites" cookbook by Sara Wells and Kate Jones.

"It's pretty rare for reduced-calorie alternatives to traditionally fried foods to taste as satisfying as the original, but these are an exception. The creamy filling is quick to throw together and can be made ahead of time. The tortillas bake up so crispy and flavorful that you won't miss the deep-fried calories for even a second! This is definitely one of the most popular recipes with our readers."

• 1/3 C. (3 oz.) cream cheese
• 1/4 c. green salsa
• 1 T. fresh lime juice
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. onion powder
• 1/4 tsp. granulated garlic
• 3 T. chopped cilantro
• 2 T. chopped green onions
• 2 cups 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 - we used flour and had no problems with cracking)
• 2 T. vegetable oil, optional
• cooking spray
• Kosher salt (I substituted regular salt here)
  

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 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.

Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20 - 30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, used damper paper towels and increase the microwave time.

Place 2-3 T. of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll it 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 with a pinch of Kosher salt on top. Place pan in the oven and bake for 15 - 20 minutes (mine only needed 15 minutes) or until crisp and the ends starts to get brown. Cool for 5 - 10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo. Makes approximately 16 Taquitos.

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. (I used a gallon-sized freezer bag.) To bake, follow the regular instructions, extending the baking time by about 10 minutes.