Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until everything is evenly combined.

Warm the tortillas in the microwave for about 20 seconds to make them pliable.

Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly, tucking in the sides as you roll to keep the filling secure.

Place taquitos seam-side down on the prepared baking sheet, ensuring they have a little space between each one.

Lightly brush with oil or spray with cooking spray to help them get golden and crispy.

Bake for 15–20 minutes or until golden brown and crispy.

For extra crispiness, broil for 1–2 minutes at the end, but watch closely to avoid burning.

Serve warm with sour cream, guacamole, or your favorite toppings.