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 stars. It's a great alternative to our deep fried enchiladas when we're feeling  like being healthier. We love to serve it with sour cream, salsa, guacamole and refried beans.

1/3 cup softened cream cheese (you can use reduced fat!)

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 (we like wheat!) tortillas or you can use the "burrito" size and just cut them in half.

Cooking Spray

Mix seasonings, green sauce, and cream cheese then add chicken and cheese.  Put about two tablespoons of the mixture in a tortilla (I usually use the "burrito" size and then cut them in half, so I put the mixture along the cut side) then roll up tight and place seam side down on a baking sheet. At this point you can either freeze them (by putting them in the freezer on the baking sheet until they are hard and then move them to a freezer bag for later) or if you are using them tonight spray them with cooking spray and sprinkle them with salt.

Bake at 425 for 15-20 minutes (or just until they are crisp, really).