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Baked creamy chicken taquitos


2 large chicken breasts, chopped into ½-inch cubes
6 ounces cream cheese, room temperature
½ cup salsa (Many people prefer salsa verde, but I’m anti-cilantro so I went with medium Pace salsa, which was delicious)
Juice of a lime
2 teaspoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon kosher salt
7 cloves garlic, minced
½ cup chopped parsley
6 tablespoons chopped scallions
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Salt & Pepper, to taste
About 20 8-inch flour tortillas (I made my own, but Trader Joe’s homemade flour tortillas would be my recommendation for store-bought)
Optional: sour cream and hot sauce for serving



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