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

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

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

Lay each warmed tortilla flat, spoon 2-3 tablespoons of the chicken mixture onto one side, and roll tightly, placing seam-side down on the baking sheet.

Lightly brush the tops of each taquito with oil or spray them with cooking spray.

Bake for 15-20 minutes until golden brown and crispy. For extra crispiness, add another 1-2 minutes under the broiler.

Let the taquitos cool slightly before serving with your choice of toppings like chopped cilantro, sour cream, or guacamole.