Preparation Steps

• In a large bowl, mix together shredded chicken, cream cheese, grated cheese, cilantro, salsa, sour cream, salt, cumin, garlic powder, and black pepper until well combined.
• Wrap your tortillas, 6 at a time, in a damp paper towel and microwave for 15 – 30 seconds until warmed and pliable. Keep them wrapped until you fill each to prevent cracking.
• Fill a large skillet with about 1/2-inch of vegetable oil and heat over medium heat to 350°F (175°C).
• Add about 2 tablespoons of the chicken filling to the center of a warmed tortilla, spreading it slightly, leaving room at the edge. Roll the tortilla up tightly and use metal tongs to place it seam side down in the hot oil. Secure with toothpicks if necessary.
• Cook until golden brown on both sides, about 2–3 minutes per side. Remove the taquitos from the oil, place them on paper towels to drain excess oil, and carefully remove any toothpicks.
• Repeat the filling, rolling, and frying process until all tortillas have been used.