Creamy Chicken Taquitos

4 oz cream cheese,softened (half a pkg)

1 cn diced green chiles

2 T  lime juice

1/2 t  cumin

1 t  chili powder

1/2 t  minced garlic

1/2 bn cilantro,chopped

2    stalks green onions

1/2 c  red bell pepper,diced

2 c  cooked chicken, seasoned with salt and pepper

1 1/2 c  pepperjack cheese

10 Flour Tortillas

Place everything in your food processor (except the
tortillas!) and blend until everything is incorporated.  (If you don't have a food
processor, chop everything up that needs chopping, combine seasonings
with the cream cheese, green chiles, green onions, and cilantro.  Mix
everything together really well.

Place about 3-4 TBSP of mixture onto the first third section of your
tortilla and roll tightly, kind of squeezing mixture toward edges as
you roll up.  Line up on a greased baking sheet. Spray tops with
cooking spray and sprinkle some salt over the top.  Bake at 425 for
about 15-20 minutes, until edges get golden brown.

Before you bake them, if you want to freeze them for later use, simply
place tortillas on the cooking sheet and freeze in a single layer.
Once frozen, remove from pan, place in a double lined Ziploc bag, and
keep in freezer until ready to use.   Remove from freezer and line up
taquitos on a baking sheet.  Let sit on countertop for 1-2 hours before
you bake them.  Bake as instructed, only lowering heat to 400, allowing
for additional cooking time if they are not cooked through.