Start by boiling 1-2 chicken breasts in salted water for about 15 minutes until fully cooked and tender. Drain the chicken and let it cool slightly before shredding it into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken, cream cheese, diced jalapeño, chopped chives, and kosher salt. Use a fork to mix everything together until creamy and well-blended.

Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C) and create 12 mounds of sharp cheddar cheese on the baking sheet, flattening each mound into a square shape.

Place the baking sheet in the preheated oven and bake the cheese for 9-12 minutes, or until the edges turn golden brown and crispy.

Once the cheese squares are cool enough to touch, gently peel them off the parchment paper and place a spoonful of the chicken filling at one edge of each square. Roll the cheese tightly around the filling.

Arrange your taquitos on a serving platter and pair them with your favorite toppings like sour cream, salsa, or shredded lettuce.