Creamy Chicken Taquitos

shared by Patty H. (made these for the first time today and they were wonderful - makes a good alternative to the beef taquito recipe that was posted earlier)
Ingredients:

1/3 cup (3 oz.) cream cheese
1/4 cup red or green salsa ( I used red)
1 Tablespoon lime juice
1/4 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. minced garlic
1 Tablespoon dried cilantro (or 3 T. chopped fresh cilantro)
2 Tablespoon sliced green onions (I used frozen chopped onion)
2 cups shredded cooked chicken
1 cup grated cheese
8-10 flour tortillas
kosher salt
cooking spray

Directions:

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic.
3. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
4. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer.
5. Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
6. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
7. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. (Allow to cool just a little before serving because the filling will be very hot!)