Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
Serve taquitos with guacamole, salsa and sour cream.
Make ahead Instructions: Make the filling up to 1 day in advance and store in the refrigerator. Roll in tortillas before baking.Freezing Instructions: Taquitos make a great freezer meal. Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.