Baked Creamy Chicken Taquitos

This tacos made a great apetizer while watching the Super Bowl, they are baked not fried, you can use low carb flour tortillas etc.. you can make this as healthy as you want. They are really tasty especially if you use the creamy tomatillo ranch dressing...
1/3 cup (3oz) cream cheese
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic (I use minced)
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (fresh)
nonstick cooking spray
2 Tbsp vegetable oil
Kosher salt

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Heat cream cheese in the microwave 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled use damper paper towels and increase the microwave time.
Place 2 to 3 tablespoons of the chicken mixture of the chicken mixture on the lower third of each tortilla, and roll it up.
Place seam-side up down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the over and bake 15-20 minutes or until crisp and the ends start to get golden brown.

Cool 5-10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make ahead: To make dinnertime a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

I got this recipe from the LDS Living magazine Our Best Bites