Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper or a light drizzle of oil.

In a large mixing bowl, combine the cooked shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Stir until well combined.

Warm flour or corn tortillas in the microwave by placing them in a damp paper towel for about 20 seconds to soften.

Spoon 2-3 tablespoons of filling onto one edge of a tortilla, then roll tightly, tucking in the sides as you go.

Place rolled taquitos seam-side down on the baking sheet, leaving space between each for even crisping.

Lightly brush or spray the tops of the taquitos with oil for a golden finish.

Bake in preheated oven for 15-20 minutes until golden brown and crispy, optionally broiling for the last minute for extra crunch.

Remove from oven, let cool for a minute, and serve warm with toppings like sour cream, guacamole, or salsa.