Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the cooked shredded chicken, shredded cheddar cheese, salsa, sour cream, ground cumin, chili powder, garlic powder, salt, black pepper, and chopped fresh cilantro. Stir until everything is evenly mixed and the chicken is well coated.

Warm the corn tortillas so they are pliable. You can stack them on a plate, cover with a damp paper towel, and microwave for 30–45 seconds until soft.

Place one warm tortilla on a clean work surface. Spoon 2–3 tablespoons of the chicken mixture in a line along one edge of the tortilla.

Roll the tortilla tightly around the filling, starting from the edge with the filling and rolling toward the empty side, forming a thin taquito.

Place the rolled taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging them in a single layer without overlapping.

Brush the tops and sides of the taquitos lightly with olive oil to help them crisp in the oven.

Bake in the preheated oven for 15–20 minutes, or until the taquitos are crisp and lightly golden brown on the edges.

Remove the baked chicken taquitos from the oven and let them cool for a few minutes before serving so the filling can set slightly.