Baked Chicken Taquitos (Lightened Up)

• 1/2 cups Plain Greek Yogurt
• 13 cups Green Salsa
• 1 Tablespoon Lime Juice
• 1/2 teaspoons Ground Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Dried Cilantro
• 2 cups Cooked, Shredded Chicken
• 1 cup Shredded Monterey Jack Cheese
• 15 whole Flour Tortillas
• Sea Salt

1. 1.
2. Preheat oven to 425 F. Line a large baking sheet with foil and spray the foil with cooking spray.
3. Set aside.
4. 2.
5. In a large bowl combine Greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder and cilantro.
6. Mix well.
7. Stir in cooked shredded chicken and shredded cheese.
8. Note: This can be made up to 24 hours in advance.
9. Just cover the bowl with plastic wrap and stick it in the fridge!
10. 3.
11. Put your tortillas on a work surface.
12. Spread about 2 spoonfuls (about 2 tablespoons) of filling down the center of a tortilla.
13. Roll up the tortilla as tightly as you can (without the filling coming out of the sides)!
14. Place the taquito seam side down on the baking sheet.
15. Repeat with remaining tortillas.
16. 4.
17. Spray top of taquitos generously with cooking spray (I used PAM canola oil spray).
18. Sprinkle generously with sea salt.
19. 5.
20. Bake at 425 F for 15 minutes.
21. The edges should be golden brown and the tops should be crisp.
22. Let sit 5-10 minutes before eating.
23. These are best eaten the day of!
24. Recipe by Lynn Wise; inspired by Our Best Bites.

greek yogurt, green salsa, lime juice, ground cumin, chili powder, onion powder, garlic, cilantro, chicken, shredded monterey jack cheese, flour tortillas, salt

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-taquitos-lightened-up/ (may not work)