Ingredients:

• ⅓ cup (3 oz.) cream cheese, softened
• ¼ cup Salsa Verde Ranchera
• 1 tbsp. fresh lime juice, plus more to taste
• ½ tsp. cumin
• ½ tsp. Slap Ya Mama Seasoning
• ¼ tsp. garlic powder
• 3 tbsp. chopped cilantro, plus more to taste
• 2 green onions, sliced
• 2 cups cooked chicken, shredded
• 1 (15 oz.) can black beans, drained and rinsed
• 4 oz. pepper jack cheese, shredded
• 4 oz. Monterrey jack cheese, shredded
• ~12 small corn or flour tortillas
• Kosher salt
• cooking spray

**Note: I shredded the chicken using my stand mixer with the paddle attachment and since I already had the chicken in a large bowl, I went ahead and added the cream cheese, salsa, spices, lime juice, and cilantro. The chicken definitely gets more broken up but I actually liked that better than larger shredded chicken. I stirred the remaining ingredients in by hand.

Instructions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
2. **See note or Combine cream cheese with the Salsa Verde Ranchera, lime juice, cumin, Slap Ya Mama Seasoning, garlic powder, cilantro, green onions, and chicken in a large bowl. Stir well to combine. Add black bean and cheeses and stir again. Season to taste with salt and additional cilantro and/or lime juice.
3. Place 3 tablespoons of the chicken mixture on the lower third of a tortilla, keeping it about ½-inch from the edges and roll as tightly as possible. Place seam side down on the prepared baking sheet. Lay all of the prepared taquitos on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle kosher salt on top.
4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to become golden brown. Makes about 12 taquitos.