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Add cream cheese, salsa, sour cream, cheddar cheese, spinach, cumin, garlic powder, chili powder, salt and pepper to a food processor and puree until smooth.
Add sauce to the shredded chicken and toss to combine. Taste and add more seasoning, if needed.
Preheat oven to 425 F.
Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
Spray the tops of the taquitos with canola oil spray. Bake for 15-20 minutes or until the shells are crispy.
Serve taquitos with guacamole, salsa and sour cream.