Great Chicken Taquitos

• 1 cup water
• 1 pound skinless, boneless chicken breast halves
• 3 1/2 cups vegetable oil (such as Crisco(R)), divided
• 1 cup finely chopped tomatoes
• 1/2 cup minced green onions
• 6 tablespoons chicken broth
• 2 teaspoons all-purpose flour
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 12 (6 inch) corn tortillas
• 12 wooden picks
• 1 cup shredded lettuce, or to taste
• 1/4 cup guacamole, or to taste

1. Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
2. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
3. Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
4. Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
5. Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

water, skinless, vegetable oil, tomatoes, green onions, chicken broth, flour, garlic, ground cumin, oregano, chili powder, salt, corn tortillas, picks, shredded lettuce, guacamole

Taken from www.allrecipes.com/recipe/235256/great-chicken-taquitos/ (may not work)