Chicken Taquitos - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken breasts
5 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
3 ounces cream cheese, at room temperature
1/2 teaspoon salt
1/8 teaspoon pepper
12 corn tortillas

Preparation

Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
Reduce to low, simmer until chicken is done - but moist.
Shred into strips.
In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
Add oil if needed.
Drain between paper towels. Stack and keep covered with clean towel.
To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
Secure with toothpick and lay seam side down on plate.
Repeat with all tortillas.
Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
In medium skillet, heat remaining oil over med-high.
Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
Drain on paper towels. Cut each taquito in half.