Combine cream cheese, milk, cumin, chili powder, garlic powder, and salt. Mix well.
Shred the chicken and combine with cream cheese mixture.
On a pancake griddle or in the microwave, warm tortillas on both sides and melt a few tablespoons of cheese on the top.
Put about 3 Tablespoons of the chicken mixture inside, then fold in half. Repeat with all 16 tortillas.
Brush them lightly with olive oil and give them all a light sprinkling of salt on each side.
Bake at 450°F for 12-15 minutes or until golden brown. Serve with guacamole and Pico.
