adapted from recipe on Pennies on a Platter
Yield: 10-12 taquitos
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp fresh, chopped cilantro
2 Tbsp green onions, sliced
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10-12 small flour tortillas
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Flash freeze taquitos in a single layer on a baking sheet until hardened.
Place in Ziploc freezer bag and freeze flat.
Bake from frozen. Preheat oven to 425˚F and bake for 20 minutes. Cover loosely with aluminum foil if browning too quickly.
Serve with salsa, sour cream or guacamole, if desired.