Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl combine cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, roasted red pepper, green onion, chicken, and shredded cheese. Mix thoroughly until well combined.
Briefly heat the tortillas in the microwave to make them soft and pliable, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons filling down the middle. Roll the tortilla up tightly around the filling. Place seam side down on baking sheet. Repeat with remaining tortillas. Spray with tops lightly with cooking spray and sprinkle with salt.
At this point you can freeze the uncooked taquitos by chilling the entire baking sheet in the freezer until taquitos are solid, about 30 minutes. Transfer to an airtight container and store in freezer for up to 2 months.
Bake 15-20 minutes (a few minutes longer if frozen), until crisp and golden around the edges.