Preheat your oven to 425 degrees Fahrenheit. This is the perfect temperature for achieving crispy taquitos.
Heat the corn tortillas in a 12-inch non-stick skillet set over medium-high heat for about 10 to 15 seconds on each side. You want them to become pliable but not crispy. Once heated, transfer them to an airtight container or plate and cover with a pan lid to keep them warm.
Repeat the process with the remaining tortillas and set aside. This step is crucial to prevent the tortillas from cracking while rolling.
In the same skillet, heat 1/2 tablespoon of canola oil over medium-high heat. Add the yellow onion and sauté until soft and slightly golden, which should take about 4 minutes. Add the garlic during the last 30 seconds of cooking to avoid burning it.
Remove the skillet from the heat and add the salsa verde and cream cheese. Reduce the heat to medium-low and return the skillet to the heat. Stir constantly until the cream cheese has melted and combined well with the salsa.
Next, add in the chili powder, paprika, cumin, and season with salt and pepper to taste. Mix everything until well combined, then remove from heat.
Stir in the shredded chicken, chopped cilantro, and Monterey jack cheese. Make sure everything is coated nicely with the creamy mixture.
Spread about a scant 1/4 cup of the chicken mixture along one edge of each tortilla, about 1 inch from the edge. Roll the tortilla snugly to the opposite side, ensuring the filling is secure inside.
Place the rolled taquitos on a parchment paper-lined baking sheet, spacing them at least 1 inch apart for even toasting.
Brush the tops and sides of the rolled taquitos lightly with the remaining canola oil. This will help them achieve a beautiful golden brown color.
Bake in the preheated oven for about 18 to 20 minutes, or until the edges are golden brown and the taquitos are crisp. Serve them warm with your choice of dipping sauce like sour cream, salsa verde, guacamole, or hot sauce.
