Crisp Rolled Chicken Taquitos

Place chicken breasts and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, 12 to 15 minutes, or until the chicken is white throughout but still moist. Set the chicken aside in the broth until cool enough to handle. With your fingers, shred the chicken into thin strips and reserve in a bowl.

In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and cook the onions and oregano, stirring, about 2 minutes or until onions are limp. Put the onions in the bowl with the shredded chicken. Mix in the cream cheese, salt, and pepper. Reserve.

In a medium skillet, heat 2 tablespoons of oil over medium high heat and, using tongs, soften tortillas 1 at a time by dipping in hot oil about 2 seconds on each side or until very limp. Drain tortillas between layers of paper towels. Stack and keep covered with clean kitchen towel.

To fill, place 1 soft tortilla on a plate, spoon about 2 tablespoons chicken mixture in a line, across lower third of tortilla surface and roll up tightly. Secure with toothpick and lay seam side down on another plate.

Repeat with remaining tortillas. Cover with plastic wrap to keep from drying out. At this point, taquitos can be held, covered and refrigerated, up to 6 hours before frying.

In a medium skillet, heat the remaining 2 tablespoons of oil on medium high, and fry the taquitos 2 at a time, seam side down, until lightly browned on both sides, about 2 minutes. Drain on paper towels. Repeat until all are cooked.

With a sharp knife, cut each taquito in half, arrange on a plate, and serve hot.