Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
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 onions

2 cups cooked, shredded chicken

1cup shredded pepper jack cheese

6-inch corn or flour tortillas

2 Tbsp. vegetable oil, optional

Nonstick cooking spray

Kosher salt

Line a baking sheet with aluminum foil and spray it lightly with cooking spray.  Heat cream cheese in microwave for 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and 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.  Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edge; roll up.

Place seam side down on baking sheet in a single layer.  Spray lightly with cooking spray or brush with vegetable oil.  Sprinkle with a pinch of kosher salt on top.  Bake at 425 for 15-20 minutes or until crips.  Cool for 5-10 minutes.  Serve with sour cream, avocado ranch dipping sauce, guacamole, pico de gallo, and/or salsa.

**Freezer instructions:

Place unbaked taquitos in a single layer on a baking sheet and place in 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 regard instructions, extending the baking time by 10 minutes.  

**Can be made without freezing 2 days in advance; store in fridge in an airtight container.