Preheat your oven to 425˚F/218˚C. Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, stir together the salsa, lime juice, chili powder, cumin, onion powder, and garlic powder. Stir in the cilantro and green onions. Add the chicken, soft cream cheese, and shredded cheese; mix thoroughly. (This filling mixture can be made in advance and refrigerated or frozen for later use.)
(Refrigerated flour tortillas will roll better if they are warmed in the microwave first.) Spoon 2 to 3 tablespoons of the filling mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can and place seam-side-down on the baking sheet, not touching other taquitos. Repeat with remaining tortillas until the mixture is gone.
Spray the tops lightly with cooking spray or brush with olive oil, and sprinkle with kosher salt. (You can place the baking sheet in the freezer at this point. Once the taquitos are frozen through, transfer to a freezer bag and store in the freezer.)
Bake for 15-20 minutes, until crisp and ends are golden brown. (If cooking from frozen, bake for 20-25 minutes.)
Serve with salsa, sour cream, Ranch dressing, or guacamole.
Air fryer cooking instructions:
After preparing the taquitos, cook at 380F/190C for 5 minutes. I was able to put 6 in the air fryer basket. Lightly spray the tops of the taquitos with oil.
With remaining chicken mix, either store in a container for later or repeat to make more taquitos.
Flip the taquitos, lightly spray with oil and cook for an additional 2-3 minutes, until the tortilla reaches desired crispiness.