For the Filling - To a medium size bowl, add the cooked shredded chicken, onion, jalapeno, garlic, dried oregano, cumin, chili powder, salt, pepper and lime juice. Stir together so that the chicken is coated with the spices.
Filling the Taquitos - On a medium size microwavable plate, place a tortilla and warm it in the microwave just long enough to make it pliable (about 20 seconds).
Remove the tortilla from the microwave and turn it over so that bottom side of the tortilla doesn't get too moist from the steam.
In the middle of the tortilla, lay about 3 tablespoons of the chicken mixture in a line shape from left to right that stops about 1 inch from each side of the tortilla.
Rolling the Taquitos - Roll the tortilla over the chicken as tight as possible. If the tortillas are not pliable enough to stay rolled up, stick a toothpick in them so they don't open up when cooking.
Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled. Continue to fill and roll each tortilla in the same way.
Cooking the Taquitos - Heat a small to medium size skillet on medium heat. Add the canola oil.
If using a small skillet add 1/4 cup of oil or just enough so the oil is about ½ inch deep in the pan. For a medium size skillet add 1/2 cup of canola oil.
Drop a small piece of tortilla in the pan, when it bubbles, then carefully add the taquitos in the skillet seam-side down. Depending on the size of the skillet the taquitos may need to be cooked in batches so not to overcrowd them in the pan.
Let the taquitos cook with the seam side down until the bottom sides turn a golden color.
Then turn them over letting each side cook until all sides of the taquitos are a golden color.
Transfer the taquitos from the skillet on to a paper towel-lined plate to drain off any excess oil.
Serve warm with guacamole, pico de gallo or salsa.