In a large mixing bowl, combine shredded rotisserie chicken, shredded Monterey Jack cheese, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, ground black pepper, and kosher salt. Mix until well combined.

Lay a soft flour tortilla flat on a clean surface. Spoon about 3 tablespoons of the chicken filling into the center of the tortilla. Carefully roll the tortilla tightly around the filling, folding in the sides. Secure with a toothpick.

In a cast-iron skillet, pour enough canola oil to cover the bottom, about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers.

Carefully place taquitos seam-side down in the hot oil, frying for about 3-4 minutes on each side until golden brown.

Remove taquitos using a slotted spoon and drain on paper towels. Serve hot with sour cream, guacamole, or salsa.