8 ounces cream cheese
4 ounces diced green chiles
1/2 cup Sabra Southwest Salsa
3 green onions, diced (green and white parts)
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chipotle chile powder
2 cups shredded rotisserie chicken
1 cup shredded pepper jack cheese
1/3 cup minced cilantro
10-12 small flour tortillas (6-inch)
Spray olive oil
Preheat oven to 425°F degrees and line rimmed baking sheet with parchment paper or non-stick liner.
In large non-stick skillet over medium heat, add cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, smoked paprika and chipotle chile powder. Stir frequently until cream cheese is melted and mixture is smooth.
Remove mixture from heat and stir in chicken, pepper jack cheese and cilantro.
Add about 2 tablespoons chicken mixture to each tortilla, placing slightly off center and keeping mixture about 1 inch away from edge. Roll up tortilla and place seam side down onto prepared baking dish.
Gently mist taquitos with olive oil and bake for about 15 minutes, until lightly golden brown and edges are crisp