Preparation Steps

• Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
• In a medium bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, salsa, taco seasoning, and garlic powder. Mix until well combined.
• Warm the corn tortillas slightly in the microwave or on a dry skillet until pliable. This will prevent them from cracking when rolled.
• Brush both sides of each tortilla with olive oil. This helps them crisp up and turn golden brown.
• Spoon about 2-3 tablespoons of the chicken mixture onto one edge of each tortilla. Roll up the tortilla tightly, tucking in the sides if necessary.
• Place the rolled taquitos seam-side down on the prepared baking sheet.
• Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
• Carefully place the taquitos into the hot oil, seam-side down first if possible, in batches. Fry for 2-3 minutes per side, or until golden brown and crispy.
• Remove taquitos from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
• Serve immediately with your favorite toppings such as sour cream, guacamole, or pico de gallo.