Baked Chicken Flautas (aka Taquitos)

So I recently researched the difference between a taquito and a flauta after making this recipe a couple times. Apparently, the only real difference is that taquitos generally refer to this dish (deep fried) made with corn tortillas and flautas with flour tortillas. I don't know about you, but corn tortillas aren't really an option for me, so I use flour tortillas for everything. So, I'm calling these Chicken Flautas! Its more fun to listen to your kids say "taquitos" though! This is my highly adapted version of a recipe over on Our Best Bites. Sara F. first linked me to it. I think what I've come up with is pretty good, even though the word "adaptation" is even a stretch since I changed so much! I often make up a batch or two of tortillas for using when my husband is traveling. It makes meal time easier when I can just throw together something like this, tacos or quesadillas. But our whole family really likes these for dinner! I also think they'd be great cut in half and served as appetizers at a party! Hope you enjoy this super quick and easy recipe!

Baked Chicken Flautas
1/3 cup cream cheese (I have substituted plain yogurt and homemade cream cheese with great results!)
1/4 cup salsa (preferably a saucier one, not pico de gallo)
1 Tbs lime or lemon juice (can cut back if using yogurt!)
1/2 tsp cumin
1/2 tsp chili powder (this doesn't add spiciness!)
1/2 tsp onion powder
1/4 tsp garlic powder or garlic salt
3 Tbs chopped fresh cilantro
2 Tbs finely chopped onion (or green onion)
2 cups cooked chicken
1 cup grated cheese
About 12-16 flour tortillas

Heat oven to 425F (210C). Line a baking sheet with foil and lightly spray or coat with oil (foil makes for super easy clean up!!). Take softened cream cheese and mix with salsa, lime/lemon juice, cumin, chili powder, onion powder, and garlic. Add cilantro and onion.

Add chicken and cheese and combine well. Lay out tortillas and place a thin line of filling down the center of each one, leaving about 1/2-1 inch on edges. (Less is more--a thinner flauta is better we think!)

Roll up as tight as you can and place seam-side down on prepared baking sheet. Separate each flauta slightly if possible. Lightly spray tops with cooking spray or oil mister if you have it and sprinkle on a little salt (I use coarse salt).

Bake for 15-20 minutes or until crisp and edges are browning. Serve with something for dipping-- salsa, sour cream, guacamole, ranch or Cilantro Lime Ranch--whatever you like!

Notes:
I have tried this with cream cheese, homemade cream cheese, and unsweetened yogurt. All work nicely. You might have to taste and adjust salt and seasoning a bit depending on what you use or how flavorful your salsa is. I sometimes add a little extra salsa if its a little too dry and often add a pinch or two of salt! I also dice my chicken SUPER tiny so that it just all blends together and then my non-meat eater of a daughter doesn't even complain! I personally like regular onion more than green onion. This is a very forgiving recipe...just do what you can! The original recipe calls for Pepper Jack cheese, which would probably be amazing, but I've never had any on hand to try it. I just use what I have--cheddar, gouda, mozzarella...you know how it goes out here! Oh, and the filling keeps great in the fridge! When Brian isn't home, we get at least 2 meals out of this and I make them fresh the 2nd night!