10-12 8-inch flour tortillas, you can use corn tortillas if you prefer
2 – 3 cups vegetable or canola oil for frying
½ cup Grated Cotija Cheese, divided
Optional: Cacique Crema Mexicana, for garnish
Optional: Cacique Homestyle Salsa or salsa of choice, for garnish
1 avocado seeded, peeled and roughly chopped
1 lime juiced
1 cup Cacique Crema Mexicana Agria
salt to taste
In a medium bowl, toss the shredded chicken breast with the canned green chiles until well combined.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle them with 1/4 cup of grated Cotija. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
Pour enough oil in a heavy bottom fry pan or pot to cover 1/2 inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F. You may test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
Add the filled tortillas to the hot oil and cook in batches so not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
To serve, remove the toothpicks from the taquitos and serve with shredded lettuce, avocado crema, Cacique Homestyle Salsa, Crema Mexicana, and the remaining grated Cotija cheese.