1. Preheat your oven to 400°F if baking, or prepare a skillet with about 1/4 inch of vegetable oil for frying.
2. In a medium skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
3. Add the diced roasted Hatch chiles, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for another 2 minutes to marry the flavors.
4. Toss in the shredded chicken, mixing thoroughly to coat the meat with the spicy chile mixture. Cook for 2-3 minutes until heated through, then remove from heat.
5. Warm the corn tortillas on a dry skillet or microwave wrapped in a damp cloth to make them pliable. This is key to preventing cracking when rolling.
6. Spoon about 2 tablespoons of the chicken filling onto each tortilla, sprinkle with shredded Monterey Jack, and roll tightly into a cigar shape. Place seam-side down on a baking sheet lined with parchment if baking.
7. If baking, lightly brush each taquito with olive oil and bake for 15-18 minutes until crispy and golden. For frying, carefully place rolls seam-side down in hot oil and cook for 2-3 minutes per side until crisp and browned. Drain on paper towels.
8. Serve hot, garnished with chopped fresh cilantro if desired, alongside your favorite salsa or creamy avocado dip.

One tip I picked up from my Nonna Rosa’s kitchen is to keep the filling warm while rolling to make the process smoother. Also, don’t rush warming the tortillas—it makes all the difference in that perfect crispy yet tender bite.