Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a large mixing bowl, add shredded chicken, softened cream cheese, cheddar cheese, mozzarella cheese, salsa, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.

Stir until the mixture is smooth and evenly coated.

If using cilantro, fold it in for extra freshness.

Wrap tortillas in a damp paper towel and microwave for 20–30 seconds until soft and pliable.

Alternatively, heat each tortilla briefly in a skillet to make rolling easier.

Lay a tortilla flat on a clean surface.

Spoon 2–3 tablespoons of filling onto the lower third of the tortilla.

Roll tightly and place seam-side down on the baking sheet.

Repeat with remaining tortillas and filling.

Lightly brush each rolled taquito with olive oil or melted butter.

For a cheesy crust, sprinkle a small amount of shredded cheese over the top.

Bake for 15–20 minutes or until golden brown and crisp at the edges.

Turn halfway through baking for even crispness.

Arrange on a platter and serve with your favorite dips such as sour cream, guacamole, or salsa.