In a large mixing bowl, combine the cooked and shredded chicken breast, diced Hatch green chiles, cream cheese, and shredded Monterey Jack cheese. Sprinkle in garlic powder, onion powder, ground cumin, smoked paprika, salt, and freshly cracked pepper. Mix until creamy and well-combined.

Gently warm your flour tortillas in the microwave for about 20 seconds. Spoon 2-3 tablespoons of filling on the lower third of each tortilla, then roll tightly and secure seam-side down on a baking sheet.

In a deep skillet, heat enough vegetable oil over medium-high heat to cover the bottom by about half an inch until it reaches 350°F (175°C).

Carefully add the taquitos in small batches to the hot oil. Fry for 3-4 minutes, turning occasionally until golden and crispy. Remove from oil and drain on paper towels.

Transfer crispy taquitos to a serving platter, garnish with fresh cilantro, and serve with sour cream, avocado, or favorite dipping sauces.