Baked Taquitos

Love, love, love this recipe. We have Mexican food in our house at least 2 times a week. I'm always looking for ways to make things a little more healthy without giving up flavor, texture or taste. I have seen this recipe floating around the blog world, and decided to give it a try with my own twist. You could use any meat you want for this recipe, and add any kind of cheese inside, I'm sure pepper jack cheese would be TDF. I made Authentic Mexican Rice and pulled out some frozen beans from my beans in a crockpot recipe, made a little guacamole, and had some sour cream and store bought salsa on hand. The meal was restaurant quality plus! I always ask Jared, "Does this taste like a restaurant?", he always says, "better, because it's fresh and quality." We have probably said those exact lines to each other 40 times, he is my greatest supporter!

Baked Taquitos

1/3 (3 oz) cream cheese, softened
1/4 c salsa, green or red
1 tbsp fresh lime juice
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp sliced green onion or regular onions
1 tbsp minced cilantro
2 c cooked, finely shredded chicken
1 c. shredded cheese, any kind
16 small corn tortillas or 10 flour tortillas
cooking spray

Preheat oven to 450 degrees. Combine all ingredients until incorporated. Heat tortillas in the microwav until they are nice and steamy hot, the warmer the better. Place 2-3 tablespoons onto each tortilla leaving a 1 inch space from the sides. Roll up very tight, and place on a foil lined cookie sheet seam side down, making sure the taquitos do not touch each other. Repeat rpocess until all the filling is gone. Spray each taquito liberally with cooking spray, and bake for 25- 30 minutes, or until crisp and brown.