Creamy Chicken Taquitos

My friend Lindsay posted this recipe and she got it from here. I'm in love with it. And Jeff gives six out of five starts. It's a great alternative to our deep fried enchiladas when we're feeling a like being healthier. We love to serve it with sour cream, salsa, guacamole and refried beans.

1/3 cup softened cream cheese

1/4 cup green salsa (Salsa Verde) or green enchilada sauce

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

2 cups cooked shredded chicken

1 cup grated pepper jack cheese

1 small can diced green chilis

20 small (6 inch) flour tortillas

1. Mix seasonings, salsa, and cream cheese, add chicken and cheese.
2. Heat oven to 425 and soften tortillas in the microwave for 30 seconds.
3. Place two tablespoons of mixture on the bottom third of the tortilla and roll up very tight. Place seam side down on baking sheet, and continue until all your mixture is gone.
4. At this point you can place the pan in the freezer, and after they are hardened place them in a freezer bag--if you would like to save the taquitos for later. If you are using them tonight spray them with cooking spray and sprinkle them with salt and bake for 15 to 20 minutes!

Yields: 5 to 6 servings