How to make it:
Heat the oil in a large frying pan with high walls over medium heat. You want the oil to come up about 1/2-1 inch on the sides. Deep frying is done at high temperatures, usually between 350° and 375° F. Or you can preheat the oven to 425° F and bake. I personally think frying them turns out better, but both directions are below.

Divide the chicken mixture evenly between all of the tortillas. Should come to about 1 Tbl of chicken per tortilla. Street tacos are smaller, so be careful not to overfill them. They should be somewhat skinny.

Sprinkle on the cheese, then lightly drizzle enchilada sauce across the middle. Serve the remaining sauce mixed with sour cream on the side for dipping!

Make a sealant paste of 1 tablespoon flour or cornstarch + 1 tablespoon of warm water. Roll up the tortillas and brush it on the lip to seal for easier frying. Set aside seal side down. Repeat until finished.

To fry:
Heat the oil over medium heat. Use a candy thermometer to measure the oil without touching the bottom of the pan. If you don't have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough. When the oil is at 350° or slightly above, carefully place a taquito down and let cook for 2-3 minutes; flip/rotate and let cook again. Remove and let drain on a paper towel lined plate. Continue to fry the rest two or three at a time. Overcrowding the pan will lower the temp of the oil and it will take longer to cook, and the tortilla will absorb some of the oil.

To bake:
Preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper, and lightly spray with cooking oil. Bake for about 15 minutes or until golden brown.

Serve on a bed of shredded lettuce, topped with all your favorite toppings.

Enjoy!