• Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or a foil sprayed with nonstick cooking spray. Set aside.
• Add 4 ounces cream cheese to a large bowl and soften it in the microwave for about 15-20 seconds. Add ½ teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ¼ teaspoon salt, 1 tablespoon lime juice, and ⅓ cup honey and mix until combined.
• Add 2 cups cooked and shredded chicken, 1 cup shredded Colby Jack cheese, and 2 tablespoons finely chopped cilantro to the cream cheese mixture and stir until combined well.
• Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of a flour tortilla. Roll it up tightly and place it seam-side down on the prepared baking sheet. Repeat with the rest of the 8-10 small flour tortillas placing them about 1 inch apart on the baking sheet.
• Bake for 15-20 minutes or until the tortilla is lightly browning around the edges.

Cilantro Lime Sour Cream

• While the taquitos bake, prepare the dipping sauce by whisking together 1 cup sour cream, ⅓ cup green taco sauce, 1 teaspoon lime juice, and ¼ cup finely chopped cilantro in a medium bowl. Serve on the side.