Baked Chicken Taquitos

Preheat oven to 375ºF. Use dashes of salt and pepper to season your chicken breasts, wrap them in foil loosely and bake for 35–40 minutes or until done. Allow to cool slightly and shred chicken by hand, food processor or with forks.

After removing chicken, increase the oven temp to 425ºF.

In a bowl, combine light or fat free cream cheese (you can use either as the flavor of spices is nice and bold), lime juice, green salsa, green onions, cumin, 1/4 teaspoon kosher salt, chile powder, cayenne pepper, onion powder, and cilantro. Mix well. Add shredded cheeses and chicken and again mix well.

Heat 2 to 3 corn tortillas in the microwave for 30 seconds or until hot and pliable. The best method for this is to either cover them with plastic wrap on a plate, or place them between two damp paper towels. Once tortillas are softened, spoon a heaping tablespoon of chicken mixture onto the lower portion of a tortilla (the side closest to you) and roll it up somewhat tightly. Place on a baking sheet seam side down and repeat until all of the tortillas are rolled. Sprinkle with 1 tablespoon kosher salt.

Bake 15–20 minutes or until crisp and golden brown.

Serve with salsa, gaucamole, sour cream or light cilantro-lime dressing.