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 with cheeses, cream cheese, sour cream, and salsa. Stir until well mixed.

Add garlic powder, onion powder, cumin, chili powder, salt, and pepper to the mixture and stir well.

Lay a tortilla flat, spoon 2-3 tablespoons of filling along one edge, roll tightly, and encase the filling.

Place the rolled taquitos seam-side down on the baking sheet, ensuring they are spaced apart.

Brush the tops with cooking spray or oil for crispiness.

Bake for 15-20 minutes until golden-brown and crispy.

Allow to cool for a few minutes before serving with salsa or guacamole.