1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, grated cheddar cheese, and chipotle sauce. Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.
3. Place a tortilla on a clean work surface. Spoon about two tablespoons of the chicken and cheese mixture onto the lower third of the tortilla, leaving a small border around the edges.
4. Roll the tortilla tightly, starting from the bottom edge. Place the taquito seam side down on the prepared baking sheet. Repeat the process with the remaining tortillas and filling.
5. Lightly brush the taquitos with cooking spray or vegetable oil to help them turn golden and crispy in the oven.
6. Bake the taquitos in the preheated oven for about 15-20 minutes, or until they are crispy and golden brown.
7. Pop all the ingredients for the sauce into a blender and zhuzsh them up until smooth and creamy. If you place the yogurt at the bottom of the blender it will make it easier for the blades to turn. The sauce keeps in the fridge for up to three days.
8. Remove the taquitos from the oven and let them cool for a few minutes. Serve them hot with sour cream for dipping and garnish with fresh coriander leaves.
