Start by cooking your chicken-less tenders in the oven or microwave, per the package instructions.  You don't want these to be crispy cooked, just cooked through.

Preheat your oven to 425 degrees. Spray a cookie sheet with cooking spray or line it with a Silpat and set aside.

Mix the rest of the ingredients, minus the tortillas, while waiting for the chicken-less tenders to cook.  Set aside.

When the tenders are done and cooled, cut them into shreds and mix them with the cream cheese mixture.  Set aside.

Take your corn tortillas, about three at a time, place them on a plate and cover them with a damp paper towel. Cook for 20-30 seconds in your microwave. Carefully remove. Once cool enough to fill. Start filling with 2 to 4 tablespoons of chicken-less filling. Roll up and put the seam side down on the prepared baking sheet.  Repeat this until the filling is gone.  How many you get will depend on how full you like them.

Once they are all seam-side down on the cooking sheet, you can take some cooking spray, I use Avocado oil and give the taquitos a good spray down, or you can dip a pastry brush into the oil and brush it on the taquitos.

Bake for 25-30 minutes, flipping at the mid-way point.