Start by combining the shredded chicken, softened cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and black pepper in a mixing bowl. Mix everything together until it’s creamy and well-blended. This step is where all the flavors come together, creating a filling that’s rich and irresistible.

To make the tortillas pliable and easy to roll, warm them slightly. You can do this by covering them with a damp paper towel and microwaving for a few seconds or heating them briefly in a skillet. Trust me, this step is crucial to prevent cracking when you roll them.

Spoon about two tablespoons of the filling onto each tortilla and spread it slightly. Roll the tortilla tightly around the filling, tucking in the ends for a neat finish. If needed, secure each taquito with a toothpick to keep it from unrolling during frying. This little step ensures perfect results every time.

Heat vegetable oil in a skillet over medium-high heat. Once the oil reaches about 350°F, fry the taquitos in small batches. Turn them frequently to ensure all sides are golden brown and crispy, which takes about 3–4 minutes. Once done, place them on a wire rack or paper towels to drain any excess oil.

Arrange the crispy taquitos on a serving platter. Garnish with fresh cilantro and diced tomatoes for a pop of color. Serve them with lime wedges and dipping sauces like guacamole, salsa, or sour cream for an irresistible finish.