Season the chicken breasts on both sides with the salt, black pepper, garlic powder, onion powder, and paprika.

In a large skillet over medium high heat, add the 2 tablespoons of olive oil to warm up until glistening, about 1 minute.

Add the seasoned chicken to sear 6-7 minutes on each side. Depending on the chicken breast thickness, add up to ¼ cup water and cover with a lid to steam and finish cooking through.

Remove from the skillet to a stand mixer fitted with the whisk attachment to beat until chicken is shredded. You can also shred between two forks. Set aside.

In the now empty skillet, add the remaining 1 tablespoon olive oil to warm up for 1 minute.

Add the chopped tomatillos, onion, and jalapeno to slightly char for 4-5 minutes. Add ¼ cup water and cover to steam until water is evaporated.

Transfer to a food processor with the lime juice and fresh cilantro. Blend until smooth, then season with salt and black pepper to taste.

In the stand mixer bowl with the chicken, add the corn, soft spreadable cheese, and ¼ cup tomatillo sauce. Mix until very well combined.

To assemble the burritos, add a few spoonfuls of the creamy chicken filling then roll up tightly.

Heat up a 1-2” of olive oil in a frying pan until glistening and hot. Working in small batches, carefully place 4-6 taquitos seam side down in the hot oil. Fry for 1-3 minutes, until deeply golden, then flip with kitchen tongs to cook another 1-2 minutes.

Transfer to a paper towel lined plate to drain excess grease.

Taquitos are best enjoyed warm with buttermilk ranch and the salsa verde on the side for dipping!