Directions:

• In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice, and spices, stir well to combine, taste for salt.
• Preheat 4 cups of  oil to medium heat in a heavy, deep skillet or pan.
• At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them.
• Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick.
• Carefully add 6 taquitos to the hot oil.  While the 6 are frying, heat another 6 tortillas and transfer them to the warmer, this will help the process go faster. Line a large bowl with paper towels, set aside. Fry the taquitos for a minute or two on each side or until golden and crispy. Transfer taquitos(standing up) to bowl and let drain. Remove toothpicks before serving.