In a large sauté pan, over medium heat, heat the olive oil and sauté the onions and garlic until translucent, about 2 minutes. Add the shredded chicken, salsa, dried oregano and chili powder and mix to combine. Stir in the cream cheese, if using, and combine well. Reserve.

Heat the vegetable oil - enough for a shallow fry - in a separate frying pan. Working with 2 at a time, flash fry tortillas for 2-3 seconds per side until just soft; remove from oil and place on a paper towel covered plate.

Place 2 tablespoons of the filling in a vertical line down the center of each softened tortilla, and roll up tightly.

With the seam side down, fry the taquitos in batches of six for 2-3 minutes per side, until deep golden and crispy. The frying process should shut them close, but if you are having difficulty, just use toothpicks to secure the taquitos.

Place finished taquitos on a paper towel-lined tray and keep them hot until ready to serve.

Serve with some more salsa and/or sour cream.