Prepare the Filling: Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the finely diced white onion and green pepper. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft, and the pepper starts to soften, releasing a sweet aroma. Stir in the minced garlic, ground cumin, smoked paprika, and chilli powder. Cook for another minute until the spices are fragrant, and you can smell their earthy warmth.

Combine Ingredients: Add the shredded cooked chicken to the pan along with the chicken stock and softened cream cheese. Stir well, using a spoon to break down the cream cheese until it melts and creates a creamy sauce that coats all the chicken pieces. The mixture should be thick and glossy. If using, stir in the shredded cheese now until it's fully incorporated and gooey. Finally, fold in the fresh coriander. Taste the mixture and season with salt and freshly ground black pepper until the flavour is perfectly balanced.

Warm the Tortillas: This is a crucial step for preventing cracks. Wrap the stack of corn tortillas in a damp paper towel and microwave them for 30-60 seconds, or until they are warm and pliable. They should feel soft and bend easily without breaking. Alternatively, you can warm them gently in a dry frying pan for about 15 seconds per side until they become flexible and slightly steamy.

Assemble the Taquitos: Lay a warm tortilla flat on your work surface. Place about 1-2 tablespoons of the chicken filling in a neat line just off-centre. Don't overfill, or they'll be difficult to roll. Tightly roll the tortilla from the filling side, creating a compact cylinder. As you roll, the tortilla should feel firm but yield. Place the rolled taquito seam-side down on a baking tray lined with baking parchment. Repeat with the remaining tortillas and filling, arranging them snugly but not overcrowded on the tray.

Bake to Crispy Perfection: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly brush the tops and sides of the rolled taquitos with a little olive oil. This helps them achieve that beautiful, golden crispness. Bake for 20-25 minutes, or until the taquitos are golden brown, visibly crispy, and you can hear a slight crackle when gently tapped. Their colour will deepen, moving from pale yellow to a rich, inviting golden-brown, and a delicious savoury aroma will fill your kitchen.

Serve: Carefully remove the taquitos from the oven. Let them cool for a couple of minutes on the baking tray before transferring them to a serving platter. They will be piping hot and wonderfully crisp.