Baked Creamy Chicken Taquitos Recipe - Gluten Free, Nightshade Free

Cort is currently on an alternative diet as we try to control his psoriasis without medications.  It has been a little challenging to find things that he likes that are gluten free and do not involve any nightshades (tomatoes, peppers, and potatoes).  I adapted this taquitos recipe for him, and he really seems to enjoy them.

Ingredients:
4 oz. cream cheese, softened
1/4 tsp. pepper
1 tbsp. fresh lime juice
1/2 tsp. cumin
1/2 tsp. onion powder
2 minced garlic cloves
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
small corn tortillas

Preheat the oven to 425*.  In a large bowl mix the cream cheese, lime juice, cumin, onion powder, garlic, and pepper.  Once combined, stir in the chicken and cheese. 

Working with a few tortillas at a time, microwave between two paper towels 20-30 seconds to make them soft enough to roll.  Spoon 2-3 tbsp. of chicken mixture onto lower third of a tortilla.  Roll tortilla as tightly as you can and place seam side down on baking sheet.  Spray the top lightly with cooking spray and sprinkle with sea salt.  Once all tortillas are prepped, make sure none are touching each other.  Bake 15-20 minutes or until crisp and golden. 

These freeze very well, so I make a big batch and pull out a few to pack in his lunches.