3 oz. cream cheese, softened
1/4 C. green salsa
1 T. fresh lime juice
1/2 t. ground cumin
1 t. chili powder
1/2 t. onion powder
2 cloves garlic, minced
2 T. sliced green onions
2 C. shredded cooked chicken
1 C. shredded Mexican flavored cheese
small flour or corn tortillas
Preheat oven to 425 degrees.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in green onions. Add the chicken and cheese; mix thoroughly.
Warm tortillas in the microwave to soften them so they roll easily.
Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla. Roll tortilla tightly.
Place rolled tortilla seam side down on the baking sheet. Repeat until mixture is gone. Make sure the taquitos are not touching each other. Spray tops with cooking spray and sprinkle kosher salt on top.
Bake for 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
To Freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first), Preheat oven to 425 degrees and b bake for 20 minutes.