• Pat chicken dry with paper towels and season all over with half the Fajita Spice Blend (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid. • Turn off heat; transfer chicken to a medium bowl. Wash and thoroughly dry pan (you’ll use it again in Step 5).

• Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Dice tomato into 1⁄2-inch pieces. Using your fingers, finely break up cotija cheese in package into crumbles.

• Using two forks, shred chicken into bite-size pieces (if there is remaining liquid in bowl, stir chicken until absorbed). • Stir in Mexican cheese blend and remaining Fajita Spice Blend until thoroughly combined.

• Place tortillas on a clean work surface. Using a fork, poke a few holes in each tortilla. • Divide shredded chicken filling between one half of each tortilla. Tightly roll tortillas and place seam sides down. TIP: Secure taquitos with toothpicks, if you have them!

• Heat a 1⁄3-inch layer of oil in pan used for chicken over medium-high heat. Once oil is hot, working one at a time with tongs, add taquitos, seam sides down, gently pressing for a few seconds to help ensure taquitos stay rolled (no need to press if using toothpicks!). • Working in batches if necessary, fry taquitos, turning occasionally until browned and crispy all over, 1-3 minutes. • Remove taquitos from pan, allowing excess oil to drip off; place on a paper-towel-lined plate. Repeat with remaining taquitos. If using toothpicks, remove after frying.

• Wash and dry bowl used to shred chicken. Add lettuce, tomato, dressing, salt, and pepper; toss until evenly dressed. • Divide taquitos and salad between plates. Top taquitos with salsa, sour cream, and cotija cheese. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***