These are good.  Really good!  I found them on multiple food blogs about one year ago and figured they had to be good if all of my favorite food bloggers were making them.  Well, I was right . . . kind of.  They were actually better than I had expected them to be.  I was impressed with how easy they were to make, how delicious they turned out, AND I was happy to be able to make them a little more calorie-friendly without sacrificing much flavor.  We’ve got a HUGE winner here.  HUGE!

The filling is full of flavor and I love how the spices get mixed with green onions and cilantro because that gives these little babies a fresh pick-up.  And . . .  the cream cheese and cheddar cheese makes them even more irresistible.  Baking them in the oven with a little cooking spray on top helps to give them that deep-fried flavor and crunch without all the grease (yuck!).  I have been making these for friends, family, and kids and I’ve had NOBODY turn them down or complain about them.  Yep, that’s right!  Chances are that your kids are going to LOVE them too!  They’re great for dinner (and they also make great appetizers too).

Baked Chicken Taquitos

4 ounces light cream cheese, softened
1/4 cup green salsa (red salsa is good too)
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
1 green onion, sliced finely (white & green parts to equal about 2 T.)
12 oz. shredded, cooked chicken
1 cup reduced-fat cheese (Monterey jack, cheddar, or pepper jack)

12 small yellow or white corn tortillas (like Mission Thins)
kosher salt, optional
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.

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 (I use a cookie scoop and put two scoops in each tortilla) 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.
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. 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 salsa, light sour cream, guacamole, or any other combination you can dream up (and that your calorie count will allow).

Serves 6.

Nutritional Information (Per Serving = 2 Taquitos)
Calories:  216.4
Protein:  20.5g
Carbs:  18.7g
Fat:  7.5g (4.3g = Sat.)
Fiber:  2.2g
Sugars:  2.7g