Begin by warming the tortillas. Wrap them in a kitchen towel and microwave them for about 1 minute, or until they become pliable and easy to handle.

In a large bowl, combine the shredded chicken, mozzarella, and taco seasoning. Take one tortilla at a time and place ⅓ cup of the chicken mixture along the center. Carefully roll the tortilla tightly around the filling, securing it with a toothpick to hold it in place. For best results, cover the rolled taquitos with a damp towel to prevent the tortillas from cracking.

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the taquitos in small batches, turning them occasionally for even cooking. Fry for 1-2 minutes on each side until golden brown. This process should take about 10 minutes. Once cooked, transfer the taquitos to a plate lined with paper towels to absorb excess oil.

Serve the taquitos immediately, garnished with shredded iceberg lettuce, sour cream, guacamole, and pico de gallo or salsa.