Combine all the filling ingredients except cream cheese, lime juice and cilantro in a large nonstick skillet. Heat over medium high heat and simmer, stirring occasionally, until most of the liquid has evaporated.
Add the cream cheese and stir until cheese is melted and blended with other ingredients.
Add lime juice and cilantro. Allow filling to cool until just warm.
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
To fill the taquitos, place 1/3 cup filling in the bottom third of a flour tortilla. Add two tablespoons shredded or crumbled Monterey Jack, Colby-Jack, cheddar or queso fresco (optional). Roll the tortilla and place seam side down on parchment-lined baking sheet.
Lightly coat the outside of each taquito with olive oil or canola oil, using an oil sprayer or pastry brush.
Bake at 425 degrees for 15 minutes until golden and crispy.