2 cups shredded cooked chicken
3 oz cream cheese - softened
1/4 cup salsa
1 TBSP fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic - minced
3 TBSP chopped cilantro or green onion
1 cup shredded cheese
salt
small corn or flour tortillas
cooking spray
Preheat oven to 425 degrees. Line a cooking sheet with parchment paper or coat with nonstick cooking spray.
In a large bowl combine the cream cheese, salsa, lime juice, cumin, chili powder and onion powder. Stir in cilantro. Add the cheese and chicken and mix thoroughly.
Working with a few tortillas at a time, heat in the microwave with a wet paper towel. If using corn tortillas I suggest heating in a pan with a small amount of olive oil to help prevent splitting while baking.
Spoon 2-3 TBSP of chicken mixture into warmed tortillas and roll as tightly as you can. Place on prepared sheet - seam side down and about 1 inch apart. Repeat with remaining tortillas until the mixture is gone. If you didn't heat them with olive oil, lightly spray taquitos with cooking spray and sprinkle with salt.
Bake for 15-20 minutes or until crisp and golden. Serve with sour cream, salsa and guacamole.
*For a lighter Taquito I suggest omitting the shredded and cream cheeses and replacing with 3/4 cup soft goat cheese. Increase salsa to 1/2 cup.
**Allergy-free Substitutions:
Garlic - omit
Cream cheese - Tofutti Better Than Cream Cheese (add a little extra lime juice and cumin)
Cheese - omit and dip in guacamole for creaminess
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