In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth.

Add shredded chicken, chopped spinach, shredded cheddar cheese, and spices. Mix thoroughly and taste the filling.

Heat a non-stick griddle over medium-high heat and cook each tortilla for about 15 to 30 seconds on each side until soft and pliable.

Once cooked, remove from griddle and keep them warm under tinfoil.

Grab a warm tortilla and place a spoonful of filling in a line along one edge.

Roll tightly around the filling and secure with a toothpick if necessary. Repeat until all tortillas are filled.

For baked taquitos, preheat oven to 425°F. Spray tops with cooking spray and bake for 15 to 20 minutes or until crispy.

For fried taquitos, heat oil in a skillet to medium-high. Fry until golden and crispy on all sides. Drain on paper towels.

Serve warm with guacamole, salsa, and sour cream on the side.