Step 1

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.

Step 2

Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic, cilantro and green onions.

Step 3

Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Step 4

Heat oven to 425℉. Line a baking sheet with parchment or spray a baking sheet or foil-lined baking sheet with nonstick spray.

Step 5

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas use them at room temperature or warm them slightly in the microwave if they aren't super fresh. If using fresh, uncooked tortillas you can roll them raw.

Step 6

The amount of filling you use will be different depending on what size tortilla you use. For soft taco size tortillas place about ¼ cup of the chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges as you roll to prevent filling from leaking out. Roll up tortillas and place seam down on a baking sheet, not touching one another.

Step 7

Spray each taquito lightly with cooking spray, or lightly brush with olive oil and sprinkle with just a little bit of kosher salt, if desired.

Step 8

Place pan in oven and bake for 15-20 minutes or until the ends start to get golden brown and crisp. Different types of tortillas will bake differently so set a timer for less and keep an eye on them. Sometimes seeing a bit of filling coming out is a good indicator. Remove from oven and let cool slightly before serving. If filling has leaked out just use a spoon to push it back in.

Step 9

Dip in sour cream, guacamole or my Lime-Cilantro Ranch.

Step 10

Air Fryer Instructions: All air fryers will cook differently, but in mine I do 8-10 minutes at 350 degrees. I suggest checking them at the 6-8 minute range.