Creamy Chicken Taquitos

Crispy on the outside, creamy on the inside, these taquitos are a winner in my book.  They are packed full of flavor and, because they are baked rather than fried, they are a healthier option than some others.  These were fun to eat for a Mexican Fiesta and were actually quite easy to make as well.  Flavor wise, they could stand on their own, but they were great for dipping as well.  I dipped mine in some sour cream ( I know, real healthy right?), and I think the next time I make these I'm going to mix lime juice with the sour cream for an extra delicious dipping experience.  For those of you who like things spicy, try dipping them in some green salsa or mixing the salsa with some sour cream.  Either way, they will be delicious.
 I served these with some homemade re-fried beans, cilantro lime rice from the Cafe Rio Salads, and horchata.  I loved it so much I think we may start having a Mexican night once a week!

Creamy Chicken Taquitos
from Annies-Eats

Yield: about 12 taquitos

Ingredients:
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (I used cheddar since that's what I had on hand).
10-12 6-inch flour tortillas ( or 6 12'inch tortillas cut in half)
Cooking spray

Kosher salt

Directions:
Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake for 15-20 minutes or until lightly browned.  

Source: Pennies on a Platter, originally from Our Best Bites