The Best Taquitos

This makes a ton. Great for a party, also a good one for a dinner group meal or freeze and have another day. No matter what they are good!

Chicken Taquitos from Olivia Wood

1 baked chicken
1 14 oz can enchilada sauce
1 package flour tortillas, about 12-20 depending how much chicken you use (8-10 inch will work)
shredded cheese
olive oil
Shred the chicken. Add the enchilada sauce (probably not the whole can, just until all of the chicken is coated), and stir. Warm the tortillas on a skillet one at a time. Once warm fill with a small amount of chicken and some cheese. Roll one side of the tortilla over the filling and then finish rolling as tight as you can get it. Put into a pan of hot olive oil to cook. Put the seam side down. Turn when brown. Brown each side and put onto a paper towel to get the extra oil off. Top with your choice of salsa verde, pico de gallo. (green salsa and fresh chunky salsa), guacamole, sour cream, etc. Serve with beans, rice, and or tortilla chips.