Preheat oven to 425º.

Line a baking sheet with parchment paper.

In a large bowl, mix cream cheese, salsa, lime juice, cumin, chili powder, onion and garlic powder and minced garlic. Once combined stir in cilantro and green onions.

Add the chicken and cheese and mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll. (About 20 seconds)

Spoon 2-3 tbsp of chicken mixture onto the lower third of the tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet.

Repeat with remaining tortillas until mixture is gone. Make sure rolled tortillas are not touching each other.

Spray the tops lightly with non stick cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.

**Recipe courtesy of chefintraining.com. (chef-in-training.com/2012/02/baked-creamy-chicken-taquitos/)**