Chicken Taquitos

6 oz. cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro
1-2 green onions, chopped
3 cups shredded cooked chicken
1 cup shredded Monterrey Jack cheese
12 (6 inch) flour tortillas
Cooking spray
Kosher salt

Preheat oven to 425 degrees. Line a baking sheet with foil.

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

Spoon about 3 tablespoons of the mixture into the middle of each tortilla. Roll the tortilla tightly around the filling and place seam down on the prepared baking sheet. Spray tops of tortillas lightly with cooking spray and sprinkle with a pinch of kosher salt.

(You can freeze the taquitos at this point on the baking sheet and then transfer to a plastic bag for cooking later.)

Bake 15-20 minutes (longer if frozen), until crisp and brown. Serve with sour cream and salsa, if desired. Makes 12 taquitos.

(Original recipe from Annie's Eats.)