In a medium bowl, combine cooked shredded chicken, softened cream cheese, shredded cheese, and salsa. Mix until well combined.

Add garlic powder, chili powder, cumin, salt, and black pepper to the chicken mixture. Stir until all ingredients are thoroughly incorporated and evenly seasoned.

Warm tortillas by microwaving them wrapped in a damp paper towel for 30-45 seconds or by briefly warming in a dry skillet.

Spoon 2-3 tablespoons of filling onto the bottom third of each tortilla and spread evenly.

Roll each tortilla tightly, tucking in the sides. Place seam-side down on a greased or parchment-lined baking sheet, leaving space between each taquito.

Preheat oven to 400°F (200°C). Lightly brush or spray the taquitos with cooking spray or oil to help them crisp up.

Bake for 15-20 minutes, or until golden brown and crispy. Flip halfway through for even crisping if desired. Watch closely to prevent burning.

Let taquitos cool slightly. Serve hot with optional toppings like chopped cilantro, sour cream, guacamole, or extra shredded cheese.