Pre-heat oven to 425°F.
Line a baking sheet with foil and lightly coat with cooking spray.
In a medium bowl, heat cream cheese in the microwave for about 20 – 30 seconds so it's soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder; mix well.
Add cilantro, green onions, chicken and pepper jack cheese; thoroughly combine.
Can be prepared up to this step ahead of time; just keep the mixture in the fridge.
Corn tortillas are hard to roll without cracking; 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 the tortillas are cracking when you roll them, or come unrolled right away, just try heating them longer and try the damp paper towel process.
Place 3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2- inch from the edges.
Roll it up as tight as you can and 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; sprinkle some kosher salt on top.
Place pan in oven and bake for 15 – 20 minutes or until crisp and the ends start to get golden brown.
Dip in salsa, sour cream, guacamole, or Tomatillo Dressing.
Serve with black beans and rice, optional.
