Mix the shredded chicken with chili powder, garlic powder, ground cumin, onion powder, and salt in a large bowl, adjusting seasoning to taste.

Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes until warm and pliable, flipping halfway through.

Place a spoonful of shredded chicken and cheese onto each tortilla. Roll tightly and secure the seams with toothpicks.

For frying: Heat oil in a deep skillet or frying pan to 350°F. Fry taquitos in batches for 1-2 minutes per side until golden brown. Drain on paper towels.

For baking: Preheat oven to 425°F. Place taquitos on a parchment-lined baking sheet. Brush with oil and bake for 15-20 minutes until crispy.

For air frying: Preheat air fryer to 400°F. Place taquitos seam side down in a single layer in the basket. Spray with cooking spray and air fry for 5 minutes, flip, spray again, and air fry for 2 more minutes.

Remove toothpicks and serve with shredded lettuce, pico de gallo, Mexican crema, and guacamole.

Notes:

- Use any cooked shredded chicken, like rotisserie chicken, or make your own.

- Choose your favorite shredded cheese, such as cheddar, pepper jack, Monterey jack, or Chihuahua, for authentic flavor.