Prepare the Filling: In a large mixing bowl, blend together the shredded chicken, Hatch green chiles, cream cheese, and Monterey Jack cheese. Add garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir until everything is thoroughly combined and smooth.

Assemble the Taquitos: Warm the medium flour tortillas in the microwave for about 20 seconds. Place a generous scoop of filling onto each tortilla, roll tightly, and position seam-side down on a baking sheet.

Heat Oil: In a heavy skillet, pour enough vegetable oil to cover the bottom, about ½ inch deep. Heat over medium-high until it reaches 350°F.

Fry the Taquitos: Carefully place the rolled taquitos in the hot oil, frying in small batches for 3-4 minutes or until golden brown. Transfer them to a paper towel-lined plate.

Serve the Taquitos: Once cooled slightly, plate the taquitos and garnish with fresh cilantro. Serve with sour cream, guacamole, or salsa.