Prepare your choice of toppings in advance.
Preheat oven to 425 degrees F.
In a large bowl, combine the shredded chicken, cumin, oregano, chili powder, paprika, garlic powder, red pepper flakes, salt, and pepper.
Heat a large skillet to medium heat. Add some olive oil, the prepared chicken and salsa verde. Cook about 5 minutes until heated through and fragrant. This will help with flavors come together. Set aside and let cool slightly.
Meanwhile, get the corn tortillas ready. Place 2 tortillas in between a damp paper towel. Then place 2 more tortillas and another damp paper towel on top, and repeat with the remaining tortillas, so that they are all stacked between damp paper towels. Microwave for 30-50 seconds, or until the tortillas are warm and easy to bend.
Make the taquitos: for each taquito, add about 1 heaping tablespoons shredded Mexican blend cheese and 2 tablespoons of the prepared chicken. Roll them up, and place each one, seam side down, on a lightly oiled baking sheet. Repeat with remaining tortillas.
Spray the taquitos with cooking spray. Bake for about 15-20 minutes, until crispy and lightly golden brown.
To serve, arrange on a large platter and add toppings to your liking. Enjoy!