Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper or a Silpat mat for easy cleanup and perfect crisping.

In a bowl, combine shredded chicken, softened cream cheese, diced jalapeños, shredded cheddar, green onions, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper; stir until smooth. Chill for 10 minutes to firm up the mixture.

Wrap tortillas in a damp paper towel and heat in the microwave for 20–30 seconds or warm in a skillet until pliable, to prevent cracking when rolling.

Place a heaping 2 tablespoons of filling near the edge of each tortilla, roll tightly, and set seam-side down on the prepared baking sheet.

Brush each rolled taquito with olive oil or spray lightly with cooking spray to ensure a golden, crunchy exterior.

Bake in the preheated oven for 15–18 minutes, rotating the tray halfway through, until taquitos are golden and bubbling at the edges.

Switch oven to broil for 1–2 minutes to deepen color—watch closely so they don’t char.

Let taquitos cool on the baking sheet for 2–3 minutes to firm up before serving.

Sprinkle with extra green onions or cilantro and serve with your favorite dips like ranch, guacamole, or salsa verde.

Arrange on a platter and watch them disappear—these taquitos are a fan favorite at every gathering!