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Make the filling - In a large mixing bowl, add rotisserie chicken, diced cream cheese, salsa verde, and taco seasoning.
Warm the tortillas - Corn tortillas must be warmed before rolling, so they don’t crack. Set a medium skillet over medium heat and warm the tortillas one at a time. Don’t brown them, just warm them for 15-30 seconds per side, or until they are pliable and easily rolled up.
Assemble - Spread 3 Tbsp of chicken mixture onto each tortilla and spread it out in the center. Avoid having it hang over the side, or the filling will fall out while frying. Roll the tortilla over the filling.
Heat the oil - Fill a saucepan or heavy skillet with ½ inch of oil and heat over medium heat to 350 degrees F on a thermometer. The taquitos should sizzle when placed in oil.
Fry taquitos - Place filled tortillas seam-side down first, using tongs to initially hold them down in hot oil so they don’t roll and open up. Once they are steady, add more to the pan. Fry 3-4 at a time until golden brown, then flip and fry the other side, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain, then serve warm with your desired toppings.