Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cilantro (if using), diced green chiles (if using), cumin, chili powder, onion powder, garlic powder, salt, and pepper. Mix thoroughly until the cream cheese is fully distributed and everything is well combined.

Wrap the stack of tortillas loosely in a damp paper towel and microwave them for 30-60 seconds until they are hot and flexible. Alternatively, heat them in a dry skillet for 10 seconds per side. This is crucial for corn tortillas to prevent cracking.

Lay out one warmed tortilla on a flat surface. Place about 2 generous tablespoons of the chicken mixture in a line slightly off-center. Roll it up tightly towards the filling, like a cigar. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Lightly brush the tops and sides of the taquitos with olive oil or spray with cooking spray. Bake for 12-18 minutes, flipping halfway through, until golden brown and crispy.

Remove from the oven and serve immediately with your favorite dips like salsa, guacamole, or sour cream.