Sunshine and a Summer Breeze: Baked Chicken Taquitos

These taquitos are SO good! The tortilla is perfectly crispy, while the filling is creamy and flavorful, mmmmm...

Chicken Taquitos

Makes 12 Taquitos (about 6 servings)

3ounces cream cheese
1/4 c. green salsa (I got a good sized bottle from Wal-mart for $1.68)
1 Tbsp lime juice
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1 (large) clove garlic, minced
2 Tbsp chopped cilantro
2 Tbsp chopped green onions
1 c. shredded Mexican cheese blend
12 soft taco sized tortillas
2 c. cooked shredded chicken*

*For the cooked shredded chicken I usually use 1 or 2 boneless skinless chicken breasts. Cut them in half lengthwise so they can cook faster. Season chicken with salt, pepper, garlic salt, paprika, onion powder, and chili powder. Just lightly sprinkle each side of the breast with each seasoning.

Cook chicken in a skillet over medium heat until done. (About 7 min on each side). To shred the chicken you have two options. If you have a KitchenAid you can take the chicken and throw it in with the paddle attachment, and turn it on (I think to number 4), for about 20 seconds. If you don't have one, (like me), you can do it the manual labor way :). Just take two forks and pull the chicken apart.

These are my son's cute little hands. He loves to help me cook!

Preheat the oven to 425. In a large bowl combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once that's all mixed together add cilantro, green onions, chicken, and cheese. Mix thoroughly. At this point you can refrigerate the mixture until you are ready.
Once you are ready, scoop a large spoonful of the mixture onto the tortillas. Put the mixture towards one side.