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1
Add the cooked shredded chicken in a medium size bowl.
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2
Then add the diced onion into the bowl.
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3
Cut the jalapeno pepper in half lengthwise and remove the seeds.
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4
Dice the jalapeno and add it to the bowl.
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5
(Handle the pepper carefully or use gloves!)
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6
Next, dice the garlic and add it to the bowl.
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7
Add the dried oregano, ground cumin, chili powder, salt and pepper.
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8
Cut the lime in half or in quarters and juice them into the bowl.
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9
Stir all of the ingredients together.
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10
Then lay a tortilla on a plate and heat it uncovered in the microwave for about 20 seconds to make the tortilla pliable.
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11
As soon as you remove it from the microwave turn the tortilla over so the bottom side doesnt get too moist from the steam.
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12
Next lay about 3 tablespoons of the chicken mixture in the middle of the tortilla.
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13
Roll the tortilla over the chicken as tightly as possible.
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14
If the tortillas are not pliable enough to stay rolled up, you can stick a toothpick in them so they dont open up when cooking.
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15
Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled.
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16
Continue to fill and roll each tortilla in the same fashion.
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17
Heat a skillet on medium heat.
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18
Add the canola oil.
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19
If youre using a small skillet add about 1/4 cup of oil or just enough so the oil is about 1/2 inch deep in the pan.
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20
For a medium size skillet add about 1/2 cup of canola oil.
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21
Once the oil is hot (about 3 minutes), add the taquitos to the skillet with the seam side down.
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22
You may need to do the frying in batches depending on the size of your skillet.
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23
Let them cook with the seam side down until they turn a golden color on the bottom.
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24
Then turn the taquitos letting each side cook until the tortilla is a golden color.
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25
Remove them from the skillet and lay them on a paper towel to absorb the excess oil.
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26
Repeat with remaining taquitos.
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27
Serve with guacamole or salsa.
