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 ½-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 ⅓-inch layer of oil in same 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!).

Fry taquitos, working in batches if necessary and 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 and serve.