Preheat oven to 425°.
Combine shredded chicken, shredded cheese, salsa and cumin in a large bowl. Mix until everything is evenly mixed.
Add about 1/3 cup of filling to the tortilla. Spread the filling out into a log shape and roll tightly. Place seam down onto a cookie sheet that has been sprayed with nonstick cooking spray. Continue until all of the filling is used.
Bake taquitos for 12-15 minutes or until the tortillas are golden brown around the edges. Serve with your favorite taco toppings and enjoy. Store leftovers in the refrigerator for up to 4 days.