Authentic Mexican Chicken Taquitos
1 pound boneless, skinless chicken
1 packet McCormick Chicken Taco seasoning (found near the regular taco seasoning packets)
12 extra thin corn tortillas (I used yellow)
2 tablespoons vegetable oil
1/2 cup shredded Mexican cheese
Bring a large pot of water to a boil. Add the chicken and boil until cooked through, about 10 minutes.. Strain, allow to cool for a few minutes, then shred the chicken using a fork and knife. Once shredded, heat a large skillet over medium heat. Add 1/2 cup water, the seasoning, and the chicken. Mix well and turn off the heat. Pre-heat the oven to 425°F. Heat 3 tortillas on a dish in the microwave for about 7-10 seconds. Working quickly, place a few tablespoons of chicken in the tortilla and roll up tightly. Place on a cookie sheet with the rolled side down. Follow the same routine with the remaining tortillas. Brush a little of the vegetable oil over each tortilla (if you don't have a brush, use your fingers) and bake for 7-10 minutes or until crunchy. Remove from the oven and rotate each taquito. Cover with cheese, and bake for another 3 minutes, or until the cheese is melted.
To make the garnish salad, place some lettuce on a plate and add one scoop each of salsa, sour cream and guacamole. Serve and enjoy!