In a large bowl, combine shredded chicken, softened cream cheese, shredded Mexican blend (or Monterey Jack), sour cream, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, green chiles (if using), and chopped cilantro. Mix until fully combined and creamy, with no streaks of cream cheese visible.

Warm the tortillas in the microwave, covered with a damp paper towel, for 30 seconds until pliable. The surface should feel flexible and roll without cracking.

Spoon about 2–3 tablespoons of filling along the lower third of each tortilla, keeping it in a tight line. Leave a small border at the edges so the seam can close cleanly.

Roll each tortilla tightly from the filled edge to form a cylinder. Keep the seam on the bottom and secure with a toothpick so it holds during frying or baking.

Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F. Drop in one taquito to confirm it sizzles immediately.

Place taquitos seam-side down in the hot oil and fry for 2–3 minutes per side until deeply golden and crispy all over. Turn once, working in batches to avoid crowding and uneven browning.

Drain the taquitos on a paper towel-lined plate. Remove any toothpicks once finished, so they’re ready to serve.

Preheat the oven to 425°F and line a sheet pan with parchment. Arrange taquitos seam-side down with space around them so they crisp instead of steaming.

Spray taquitos generously with cooking spray. Bake for 18–22 minutes, flipping halfway, until golden and crispy.

Remove toothpicks and let the taquitos sit briefly so the filling sets. Serve immediately while the cheese is still melty.

Serve taquitos immediately with sour cream, guacamole, salsa (or pico de gallo), and fresh lime wedges. Add lime to brighten the flavor right before eating.