Oh, these are yummy! They are pretty easy to put together, just takes some time to get them all fried. I considered baking them this time instead of frying them, but my oven already had enchiladas cooking, so I decided to stick with frying them. Maybe next time I will bake them.
Chicken Taquitos
Makes 18-24 taquitos
What you need:
4 boneless, skinless chicken breasts
2 cups Salsa Verde
1 cup Mexican blend shredded cheese
2 dozen 6 inch corn tortillas
Oil for frying
How to make it:
Place chicken in slow cooker and pour salsa verde over chicken. Cook on low for 6-8 hours or high for 3-4. If you don’t have a slow cooker, cook chicken by your preferred method and mix with salsa verde. You could even buy a rotisserie chicken at the store and shred it. Next, mix cheese in with the chicken and salsa mixture.
Heat oil in deep fryer or a large, heavy pot. Line a baking sheet with paper towels.
Heat a small skillet over medium low heat. Place a tortilla in the skillet and heat for a few seconds on each side to make it easier to roll. Put about 2 Tbsp of filling at one end of the tortilla and roll tightly. Use a toothpick in the center to keep them rolled. Repeat for remaining tortillas.
Place 5-6 in oil at a time. Cook for a few minutes, or until golden brown. I don’t have a deep fryer, so I fry mine in a large pot. And, of course, I didn’t have enough oil on hand to fully cover the taquitos, so I had to flip them halfway through cooking.
Once they have cooked, remove taquitos from oil and onto the paper towel lined baking sheet. Allow to cool, then serve.
