In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and pepper. Stir until fully combined and creamy. The mixture should hold together and look cohesive, not dry.

Wrap all 12 tortillas in a damp paper towel and microwave for 20 to 30 seconds until warm and pliable. This prevents cracking when rolling.

Spoon about 2 tablespoons of the chicken filling near the bottom edge of each tortilla. Roll firmly and tightly away from you, then place seam-side down. Secure with a toothpick if needed.

Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high. Test readiness by dipping a wooden spoon — small bubbles should appear immediately. Fry taquitos in batches without crowding, turning gently with tongs until all sides are deep golden brown, about 3 to 4 minutes per batch.

Transfer to a paper towel-lined plate or wire rack to drain. Remove toothpicks before serving. Serve hot with your choice of garnishes and dipping sauces.