In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.

Preheat the oven to 400°F (200°C).

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.

Place about 2 tablespoons of the chicken filling on one end of each tortilla and roll tightly.

Place the rolled taquitos seam-side down on a baking sheet.

Brush the tops of the taquitos with olive oil.

Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.

Remove from the oven and let cool slightly before serving.