01
Pick apart and shred the meat from 1 rotisserie chicken until you have 3 cups. Place in a medium bowl. Add 1 can diced green chiles and any liquid from the can and stir to combine.
02
Heat 4 cups canola oil in a large, high-sided skillet or saucepan over high heat until 180ºC. The oil can also be tested by placing a small piece of tortilla into the hot oil. If it sizzles immediately, the oil is ready. Meanwhile, fill the taquitos.
03
Place 1 (18cm) flour tortilla on a work surface. Spoon a scant 1/3 cup of the chicken and chile mixture across the bottom third of a tortilla. Top with 2 tablespoons of the shredded Mexican cheese blend. Press the mixture with your fingers into a long log along the bottom third of the tortilla. Roll up tightly and secure with toothpick inserted lengthwise along the seam. Repeat filling the remaining 9 tortillas.
04
Line a baking sheet with paper towels. Working in batches, add the rolled tortillas to the hot oil and fry until golden-brown, about 1 minute per side. Transfer to the baking sheet to drain. Once the fried taquitos are cool enough to handle, carefully remove the toothpicks. Serve warm with desired toppings and/or dips.
