Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1 teaspoon cumin

2 C shredded cooked chicken

1 C grated pepperjack or plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.  Add green salsa, and cumin. Stir to combine and add chicken and cheese and combine well.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place 2-3 T of chicken and roll up tortillas and place seam down on a baking sheet, not touching one another. Spray taquitos lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream or creamy Lime-Cilantro Ranch.

FOR THE FREEZER INSTRUCTIONS

Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.