Chicken Taquitos

I had some pretty darn good chunky taquitos in California this fall and wanted to recreate them as soon as I got home. This recipe can be made with shredded chicken leftovers from my whole roasted chicken recipe (included below) or a store-bought rotisserie chicken. I highly recommend marinating the whole chicken the night before roasting it. You can enjoy the chicken as your first meal but set aside 3.5 cups worth of shredded chicken for your taquitos.

You can make these with flour tortillas or corn tortillas. I fried and baked them - both variations were delicious. I would have totally air-fried them too if I could.