Crispy Chicken Taquitos

Heat water in a saucepan over medium heat until it reaches a gentle boil; add chicken. Cover the pan and cook until the chicken is fully cooked through, 20 to 25 minutes. Use a food thermometer to check that the internal temperature of the chicken reaches at least 165 degrees Fahrenheit (74 degrees Celsius). Remove the cooked chicken from the water and let it cool; use a fork to shred it into bite-sized pieces. Discard the cooking water and dry the saucepan with a paper towel.

Heat 1 tablespoon of vegetable oil in the same saucepan over medium heat; cook and stir the shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until the mixture is heated through and combined, 3 to 5 minutes. Set the mixture aside.

Heat any remaining vegetable oil in a large skillet over medium heat; carefully dip tortillas into the hot oil to soften them, about 1 minute. Remove the tortillas with a pair of tongs and drain on paper towels, reserving the oil in the skillet.

Heat the reserved oil to 375 degrees Fahrenheit (190 degrees Celsius).

Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure it with a wooden toothpick.

Working in batches, fry the rolled tortillas in hot oil until they are golden brown and crispy, 3 to 5 minutes. Remove the taquitos with a slotted spoon and drain on paper towels. Serve them on a bed of shredded lettuce with guacamole on the side.