Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix until well-blended and creamy.

To make the tortillas pliable, heat them in the microwave for about 20 seconds. Stack them on a plate and cover with a kitchen towel.

Spoon 2-3 tablespoons of the chicken filling onto one side of each tortilla and roll tightly.

Place the rolled taquitos seam-side down on the baking sheet.

Lightly brush the tops of the taquitos with oil or cooking spray and bake for 15-20 minutes until golden brown and crispy.

Serve warm with toppings like sour cream, guacamole, or extra salsa.