Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.

In large mixing bowl, combine shredded chicken, cheddar cheese, pepper jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, pepper, and chopped cilantro. Mix well until all ingredients are thoroughly combined.

Warm tortillas in microwave between damp paper towels for 20-30 seconds to soften and prevent cracking.

Lay a tortilla flat and spoon 2-3 tablespoons of chicken mixture onto center. Roll tortilla tightly around filling and place seam-side down on prepared baking sheet.

Repeat with remaining tortillas and chicken mixture.

Lightly spray or brush tops of taquitos with olive oil for crispy exterior.

Bake for 15-20 minutes or until golden brown and crispy, rotating baking sheet halfway through.

Remove from oven and let cool slightly for about 5 minutes before serving with salsa, sour cream, and guacamole on the side for dipping.