Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper or a Silpat liner.

In a large non-stick skillet set over medium heat add cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, smoked paprika, and chipotle chile powder.

Stir frequently until the cream cheese is melted and the mixture is smooth.

Remove mixture from the heat and stir in chicken, pepper jack cheese, and cilantro.

Add about 2 tablespoons of chicken mixture slightly off-center, keeping the mixture about 1 inch away from the edge of the flour tortilla.

Roll up the tortilla and place seam side down onto the prepared baking dish.

Gently mist the taquitos with olive oil and bake for about 15 minutes until lightly golden brown and the edges are crisp.