Chicken Taquitos

2 cups cooked, shredded chicken

1 cup shredded cheese, cheddar or Monterey Jack cheese

1 can diced green chilies, drained

1/2 cup chopped fresh cilantro

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup sour cream

12 small white corn tortillas

1/4 cup vegetable oil

In a skillet pour a small amount (1 tablespoon) of oil and heat to medium heat. Add 1-2 corn tortillas in skillet at a time to heat. Do not fry crisp. Use paper towels to lay tortillas on and cover about every 3-4 with another paper towel to absorb the oil. Continue heating till you have done all 12.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the chicken, cheese, diced green chilies, cilantro and sour cream. Can substitute cream cheese for sour cream. Stir till mixed well.

In a plate take each tortilla and fill with chicken mixture, about two tablespoons. Roll up each tortilla tight and place on baking sheet with seam side down. Repeat till all tortillas are filled.

Bake for 15-20 minutes, or until the taquitos are crispy and golden brown.

Serve with your favorite dip or eat plain.