Creamy Chicken Taquitos

C

Here is one of my favorites!!  The family loves it too.  When I make these, I try to make extra so I can freeze them for later, but somehow, I never have any left to freeze, even with a double batch.  What I love about this is that they aren't fried, but baked, so that right there cuts back on a lot of the calories.  This is an example of a favorite recipe that I revamped to make it a bit more on the healthy side.  You must try these!!  I promise, you won't be disappointed.

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4 oz fat-free cream cheese (can use regularif you'd prefer)
1/4 cup salsa
1Tbsp fresh lime juice
1/2 tsp chili powder (you can add more if you like a kick, but I'm a wimp)
1/2 tsp onion powder
1/4 t granulated garlic, or garlic powder
3 Tbsp chopped cilantro
2 cup shredded cooked chicken (I cook it in broth)
1 cup mozzarella cheese
1 4 oz. can diced green chilies

corn tortillas or flour tortillas
non-stick cooking spray
salt

Preheat oven to 425.  Mix everything but tortillas together in a bowl. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.  Place about 2-3 tbs. of the mix on each tortilla and roll up as tight as you can.  Place seam side down on a baking sheet.  Spray with non-stick cooking spray.  Sprinkle with salt.

  Bake in oven for about 15 minutes, or until ends get brown.  Enjoy!
Serve with sour cream, salsa, or ranch.

I made both corn and flour tortillas and we actually preferred the flour ones better.  They were crispier.

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