Creamy Chicken Taquitos

I found this tasty recipe over at Best Bites and decided I had to try it. These taquitos are baked not fried like most varieties, so they are substantially healthier and they still taste amazing. I still had some of the spicy chicken I made in the crock-pot stashed in the freezer so I thawed that out to use instead of the plain the chicken the recipe called for. These turned out super tasty and I only made a few modifications to the original recipe (I don't like cilantro so I left that out, and I didn't think the lime juice sounded necessary).

Here is the recipe:

Baked Creamy Chicken Taquitos (Original recipe is here)
1/3 cup (3 oz) Cream Cheese
1/4 cup Salsa Verde
1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
2 cups Spicy Shredded Chicken Recipe
1 cup Shredded Cheddar Cheese/Mexican Cheese Blend
at least 13 Small Corn Tortillas or Flour Tortillas (Fajita size)
Cooking Spray
Soften cream cheese in the microwave for about 30 seconds or so in a large glass bowl, then mix in the spices, chicken, and cheese. Warm 2 corn tortillas at a time in the microwave (so they don't crack when rolled, the heat makes them pliable) and fill each tortilla with about 2 tablespoons of the chicken mixture and roll up tightly (leave ends open). (There is no need to heat the flour tortillas, they are soft enough already). Place rolled up tortillas on a lightly greased cookie sheet (it is better if they aren't touching because it allows the tortilla to harden more), spray the tops with cooking spray and bake at 425 for 15-20 minutes.
FYI: I found that it took a little longer than 20 minutes for my batch but I was making a larger batch.