3 oz. cream cheese, softened (or nuke it on 50% power for 1 minute to soften)
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced ( I used 1 tsp. garlic powder if I dont have any)
3 tbsp. chopped cilantro
1-2 green onions, chopped ( I skip most of the time)
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (Cheddar, Pepper jack, Monterey Jack,any kind of shredded cheese)
10-12 6-inch flour or corn tortillas
extra salsa or sour cream for dipping
Preheat the oven to 425˚ F. Line a baking sheet with a parchment paper or foil.
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 4 tortillas in the microwave to make them soft enough to roll easily, about 20-30 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.