Baked Chicken Taquitos

This one came from one of those weekly meal planning websites, but I have adjusted it according to our family's tastes and have sneaked in some veggies for an even healthier version of a traditional chicken taquito. The quantities and baking times are estimates, so you may have to adjust the recipe a bit according to your liking.

Baked Chicken Taquitos

3/4 cup prepared salsa verde
4 oz. cream cheese, softened
1 large boneless, skinless chicken breast (cooked, cooled and shredded)
1 cup shredded carrots
1 cup shredded colby-jack cheese
1/2 bunch cilantro (around 1/4 cup), chopped fine
20 corn tortillas
cooking spray

Mix salsa and cream cheese together until creamy. Add chicken, carrots, cheese and cilantro. Set aside mixture. Heat corn tortillas all together in a ziplock bag in the microwave for about 1 minute. The hotter the tortillas are, the easier they are to roll, so don't take them out of the microwave until they are piping hot. Place a small amount of the chicken mixture in each one and roll up. (Helpful hint: I keep a cup of cold water nearby so I can dip my fingers in to cool them off after each taquito I roll.) Place seam-side-down on a greased jelly roll pan and finish by spraying each one with cooking spray. Bake at 425 F for 15-20 minutes or until edges start to turn golden. Serve with sour cream and salsa.