In a bowl, mix together Alfredo sauce and chipotle sauce until well blended.

Add the shredded rotisserie chicken to the sauce mixture and combine thoroughly.

Cook bacon until crispy and drain excess grease.

Place a slice of cooked bacon on a flour tortilla.

Spoon some of the chicken mixture on top of the bacon.

Top with thinly sliced onion.

Roll up the tortilla tightly and secure it with a toothpick.

Repeat the process to fill and secure the remaining tortillas with the chicken mixture and onions.

Heat grapeseed oil in a heavy skillet over medium-high heat.

Place the rolled taquitos in the skillet in a single layer, ensuring not to overcrowd.

Fry the taquitos on each side until golden brown and crispy, about 3-4 minutes per side.

Brown the taquitos in batches if necessary.

Remove the taquitos from the skillet and let them cool slightly.

Serve warm with guacamole and pico de gallo for dipping.