Creamy Baked Chicken Taquitos

3 oz cream sheese, softened
1/3 cup salsa verde
juice of 1/2 lime
1 tsp chile powder
1/2 tsp ground cumin
pinch of cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
3 Tbs chooped scallions
2 cups cooked and shredded chicken
1/2 cup extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 corn tortillas (I have used flour and like them better and they are easier to use!)
salt and ground pepper
cooking spray

Directions:
In a large bowl, combine all ingredients.  Add salt and pepper to taste.  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 thrid of each tortilla, and roll tightly.  Place seam side down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Bake 15-20 minutes or until the tortillas are crisp and golden brown.  Serve with salsa, sour cream, and/or guacamole.

Submitted by: Alison Preas