Creamy Baked Chicken Taquitos

Yes, I borrowed it from this site (Our Best Bites), no, it's not an original recipe, but it's so darn good! (P.S. I stole the photo, too.)

Creamy Baked Chicken Taquitos

3 oz cream cheese, softened
1/3 cup salsa verde
Juice of ½ a lime
1 teaspoon chile powder
½ teaspoon ground cumin
Pinch cayenne pepper
½ teaspoon onion powder
3 cloves garlic, minced
¼ cup chopped fresh cilantro
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
½ cup shredded extra sharp cheddar cheese
½ cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
Kosher salt and freshly ground black pepper
Cooking spray

Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and ¼ teaspoon kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

*To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree F oven for 20 minutes (no need to thaw first).