1-Getting started with Baked Creamy Chicken Taquitos is straightforward and fun. First, soften the cream cheese by microwaving it for 20-30 seconds to make mixing easier. This step ensures your filling blends smoothly without lumps.

2-Next, in a bowl, combine the softened cream cheese with green salsa, lime juice, cumin, chili powder, onion powder, garlic, chopped cilantro, and sliced green onions. Stir until everything is well mixed, then add the shredded chicken and cheese. Mix thoroughly this can be done ahead and chilled in the fridge for later.

3-Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or nonstick spray. To soften corn tortillas, wrap them in damp paper towels and microwave for 20-30 seconds; flour tortillas can be used at room temperature or warmed slightly.

4-Place about ¼ cup of the filling on the lower third of each tortilla, leaving an inch from the edges. Roll them tightly and put them seam side down on the baking sheet, spacing them out. Lightly brush or spray with oil and sprinkle with kosher salt if you like.

5-Bake for 15-20 minutes until the ends are golden and crispy keep an eye on them as times can vary by tortilla type. If any filling spills, just spoon it back in after baking. Serve warm with sides like sour cream or guacamole for a complete meal.

6-For a quicker option, try air frying at 350°F (177°C) for 8-10 minutes, checking at 6-8 minutes. This method works great for small batches and keeps things crispy without the full oven time. Using cooked shredded chicken, as in this recipe, saves time while keeping flavors spot on.