Ingredients

• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Chopped Spinach - Freeze Dried
• 2 c. THRIVE Chopped Chicken - Freeze Dried
• 3/4 c. THRIVE Shredded Cheddar Cheese - Freeze Dried
• 12 small flour tortillas (corn tortillas optional)
• 1/4 c. THRIVE Green Chili Peppers - Freeze Dried
• 4 oz. Cream Cheese
• 1 dash Sea Salt

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Reconstitute chicken, spinach, onions, cheese, and peppers by putting enough hot water that it moistens everything, but does not drown the ingredients (start with ¾ c and add more if needed).
3. Let it sit for 8 minutes (chicken will be tender).
4. Stir in cream cheese and seasonings.
5. Place 2 tbsp. of mixture on the lower third of a small flour tortilla.
6. Roll them up as tight as you can, and place taquitos seam-side down on the baking sheet about 2 inches apart.
7. Spray tops with cooking spray and sprinkle with sea salt.
8. Bake 12 minutes or until desired crispness.