Microwave the cream cheese for about 20-30 seconds until it softens and becomes easy to stir.

Mix in the green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.

Stir until well combined, then fold in the chopped cilantro and sliced green onions.

Add the shredded chicken and grated cheese, mixing thoroughly until everything is evenly distributed. (This mixture can be prepared ahead of time and stored in the refrigerator.)

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly coat it with cooking spray.

If using corn tortillas, work with a few at a time. Wrap them in damp paper towels and microwave for 20-30 seconds to make them pliable enough to roll without cracking. Flour tortillas straight from the fridge can also be warmed in the microwave for easier rolling.

Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping the filling about 1 inch from the edges. Roll up each tortilla tightly and place seam-side down on the prepared baking sheet. Ensure the taquitos are spaced apart to avoid touching.

Lightly spray the taquitos with cooking spray or brush them with olive oil. Sprinkle a pinch of kosher salt over the top.

Bake in the preheated oven for 15-20 minutes or until the taquitos are crisp and the ends are golden brown. Allow them to cool slightly before serving. Enjoy them with a side of sour cream or Creamy Lime-Cilantro Ranch.

Prepare the taquitos up to the rolling step and place them on a baking sheet. Freeze the taquitos until they are solid, then transfer them to a large freezer bag.

When ready to cook, preheat the oven to 425°F (220°C). Arrange the frozen taquitos on a lined baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.