In a mixing bowl, combine the softened cream cheese, diced green chiles, Sabra Southwest salsa, diced green onions, minced garlic, chili powder, cumin, smoked paprika, chipotle chile powder, shredded rotisserie chicken, shredded pepper jack cheese, and minced cilantro. Stir until everything is well combined and creamy.
Lay a small flour tortilla on a clean surface. Spoon a generous amount of the creamy chicken mixture onto the lower third of the tortilla. Roll it up tightly, tucking in the sides as you go to create a neat little package. Repeat this process with the remaining tortillas and filling.
Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with olive oil. Place the rolled taquitos seam-side down on the baking sheet. Spray the tops lightly with more olive oil to ensure they crisp up nicely.
Bake the taquitos in the preheated oven for about 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them to avoid burning.
Once they’re out of the oven, let the taquitos cool for a few minutes before serving. Pair with your favorite dipping sauces like guacamole or sour cream for an added flavor boost.
