1-First, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil, then spray it with cooking spray for easy cleanup. This step sets the stage for crispy edges without sticking.

2-Next, soften the cream cheese in the microwave for 15-20 seconds to make it easy to mix. In a bowl, combine the softened cream cheese, 1/3 cup salsa, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 tablespoon lime juice, and 1/4 teaspoon salt until smooth.

3-Then, add 2 cups cooked and shredded chicken, 1 cup shredded colby jack cheese, 1 tablespoon finely chopped green onion, and 2 tablespoons finely chopped cilantro. Stir everything together well for a flavorful filling.

4-Now, place about 3 tablespoons of the mixture 1 inch from the edge of each of the 8-10 small flour tortillas. Roll them up tightly and put them seam side down on the baking sheet, spaced about 1 inch apart.

5-Finally, bake for 15-20 minutes until the tortillas are lightly browned around the edges. Let them cool a bit and serve with options like sour cream or ranch-style dressing for a delicious finish.