Preheat the oven to 350°F:

1. Lightly oil a rimmed baking sheet.

Make the taquito mix:

1. In a medium bowl, mash together shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings. Mix together really well.
2. Taste and feel free to adjust seasonings to your liking. This basic version should be fairly mild and kid-friendly.

Prep the tortillas:

1. Wrap the corn tortillas in stacks of two in between damp paper towels. Microwave on high for 20 seconds to make them more flexible.Assemble the taquitos:
2. Add two heaping tablespoons of the chicken filling to each tortilla and wrap tightly—a small cookie scoop works well here. They should resemble long cigars.
3. Immediately brush corn tortillas with vegetable oil to prevent cracking and place, seam-side down, on the lightly oiled baking sheet.
4. Repeat until all of the filling is used. You should get 18 to 20 taquitos.

Bake the taquitos:

1. Bake the taquitos as soon as possible to prevent the tortillas from cracking too much. Bake for 20 to 25 minutes until they are crispy and golden brown.
2. If some of your tortillas crack badly, you can try again with a new tortilla and just transfer the filling over. Ultimately, though, a few cracks are okay and the taquitos can still be picked up and eaten—and they are still delicious!

Make the cream sauce:

1. While the taquitos bake, stir together the sour cream and sriracha. Taste and adjust to your liking. This can be made well in advance and keeps just fine for a few days in a covered container in the fridge.

Serve:

1. Serve immediately with the cream sauce. Leftovers can be frozen for up to a month and reheated in a warm oven.