Creamy Chicken Taquitos

Mmmm, Mmmm GOOD!!! I fell in love with these from the moment I started preparing them :-). The insides reminded me a lot of one of my favorite enchilada recipes but these were a fun change from enchiladas (which we eat a lot of around here). I came across this fabulous recipe on Fabulously Delicious (recipe originally from Our Best Bites) and I will definitely be making them again and again. You could keep them meatless by switching out the chicken for some black beans or mix it up with some shredded beef or pork too (which I really want to do). They definitely satisfy the itch for some taquitos while still keeping it light...perfect! The whole family loved them, even the girls. Unfortunately my avocados weren't ripe yet because I really wanted some yummy guac with them!

Ingredients:
1/3 cup (3 oz) cream cheese (I used half a block (so 4 oz) of 1/3 fat cheese)
1/4 cup 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 (I wasn't sure what this was so I used garlic powder)
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 cups shredded cooked chicken (I used 1 can)
1 cup grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Directions:
1. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Warm the 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 refrigerate!
3. Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.
4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
(I used 15 corn tortillas, but over stuffed some of mine so all the yummy guts leaked out...I would use 18-20 tortillas next time)