Pour canned chili into a pot with the cream cheese and stir constantly until cream cheese is completely melted. Remove from heat.
When chili and cream cheese are fully melted, pour in salsa and chicken and mix thoroughly
Use a small spoon or scoop to now add about an 1/8 cup of the chili mixture to the center of each tortilla.
Sprinkle a small amount of shredded cheese on top of the chili mixture and slowly roll the tortilla into a taquito.
Place on parchment paper-lined pan
Spray the tops of the taquitos with cooking spray
Bake at 400 degrees for 20 minutes {I set my oven to convection}