In a large mixing bowl, combine shredded chicken, cream cheese, Mexican cheese blend, diced green chiles, finely chopped cilantro, and spices. Mix thoroughly.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds, or lightly heat in a skillet for 15 seconds per side.

Take 2-3 tablespoons of the filling and place it along the edge of each tortilla. Roll tightly and secure with a toothpick if needed.

Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Arrange rolled taquitos on the baking sheet, brushing them with vegetable oil. Bake for 15-20 minutes, turning halfway through, until crispy.

For frying, heat half an inch of vegetable oil in a skillet to 350°F (175°C). Fry 3-4 taquitos for 2-3 minutes each side until golden.

Let the taquitos rest for 5-10 minutes, remove toothpicks, and serve with dipping sauces like salsa or guacamole.