Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.

In a medium bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Mix until the filling is evenly combined and smooth. The mixture should be creamy but not runny.

Spoon about 2–3 tablespoons of the filling along the center of each tortilla. Spread it into a thin, even line from edge to edge.

Tightly roll each tortilla around the filling. Place each one seam-side down on the prepared baking sheet so they don’t unroll while baking.

Lightly brush or spray the tops of each taquito with cooking spray or a bit of olive oil. This helps them get that crisp, golden finish.

Bake for 15–18 minutes, or until the taquitos are golden and crispy on the outside. They should feel firm when tapped and have slight browning around the edges.

Serve them warm, alongside sour cream, guacamole, or extra salsa for dipping.