Chicken:

1. In a skillet with a lid, place the chicken, broth, green chile, and onion. The liquid will not cover the chicken. Cover and cook over medium heat for about 20-30 minutes or until the chicken can be shredded with two forks. Remove from heat.
2. Preheat the oven to 400°F.
3. Remove the chicken from the skillet and shred with two forks. Do not return the chicken to the skillet yet.
4. Strain the juices from the skillet into a large measuring cup or bowl, reserving the onion and green chile. Return the reserved onion and green chile to the empty skillet along with the shredded chicken and ½ cup of the reserved cooking liquid. Note that if you do not have ½ cup of liquid, you can add water to make up the difference.
5. Put the skillet on medium low heat and stir in the chili powder, cumin, oregano, smoked paprika, Tabasco, and black pepper. Cover and cook for 10-15 minutes to let the flavors settle. You want most of the liquid to cook away, but if the meat becomes dry you can add back more of the reserved liquid.*

Assembly:

1. Warm the corn tortillas by wrapping 2 or 3 in a damp paper towel and microwaving for about 20 seconds. This will steam them so that they are pliable.
2. Working quickly, lay one warmed tortilla flat. Spread one teaspoon cream cheese in an inch-wide strip down the middle of the tortilla. Place about ¼ cup meat in a strip atop the cream cheese. Roll up the tortilla and place seam-side down on a baking sheet. If necessary, you can use a toothpick to hold the taquito closed.
3. Repeat with the remaining tortillas.
4. Spray the tops of the rolled taquitos with cooking spray and bake in the preheated oven for 20-30** minutes, turning after ten minutes.
5. Enjoy with sour cream!