• Preheat oven to 420 degrees Fahrenheit.
• Shred cooked chicken breast.
• In a large skillet, add oil and heat on medium-high heat.
• Drain water from green chilies.
• Add chopped onion and green chilies to skillet. Cook until onions are translucent.
• Add to the chicken breast to skillet. Stir frequently.
• Add spices to skillet. Stir frequently.
• Add cream cheese and stir to combine. Cook about 10 minutes, stirring frequently.
• Optional- warm tortillas on the stove to prevent breakage.
• Add equal parts of the chicken mixture to all 6 tortillas. Tip: before rolling everything into a taquito, shape and mold the chicken together to the length of the tortilla. (And yes, they should look like little turds.)
• Roll into taquitos and place them on a lightly greased baking sheet.
• Cook in the oven for 10-15 minutes, or until slightly hard.
• Enjoy! (Or read directions below on how to freeze!)

How to freeze

• Allow taquitos to cool down a bit.
• Transfer taquitos to a plate/sheet that will fit in the freezer. Make sure your taquitos are not touching each other.
• Allow taquitos to freeze about 2 hours (or until frozen).
• Once they are individually frozen, you may transfer to a large freezer bag.

How to heat from frozen:

• Wrap taquito in a paper towel, place on a microwave-safe place.
• Microwave for 1 minute, (1.5 minutes for two).
• Turn taquito over, microwave for another minute.
• Enjoy!