Baked Chicken Taquitos

I got this from a website I recently found: http://mykitchencafe.blogspot.com. They are delicious. And I'm not kidding! I often find myself craving them. So much healthier than the frozen ones from Costco. And they are really easy to prepare and they don't take long to bake.

Makes about 16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa

1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro (I used 1 tablespoon of the dried kind)
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (Believe it or not, I use the canned chicken from the Bishop's Storehouse to rotate my supply and you cannot tell.)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas (the most recent batch I made used 18)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time- like the morning of. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them tight.)

Notice that they are rolled pretty skinny. They don't turn out as good if they are fat, which I've done. They don't cook through all the way and they are supposed to be skinny, anyway!

You'll also notice that the 3rd one from the left has a toothpick in it and the tortilla is split. That's because I only microwaved it for 30 seconds. The rest of them from that point on turned out almost perfect because I microwaved them for 40 seconds and it made them steamy and pliable.
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other (well mine did. Maybe they would be crispier if they didn't touch). When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.