Chicken Taquitos
Yield: 12-14 taquitos (using corn tortillas)
Cook Time: 15-20 minutes
Tips: You may use flour tortillas instead of corn tortillas, though you this will produce larger taquitos, thus a reduced amount. If using flour tortillas, you will need fill taquitos with more mixture.
Suggestion: Delicious served with guacamole, sour cream and/or salsa.
Ingredients
- 2 tablespoons oil
- 2 skinless, boneless chicken breasts (about 1 lb.)
- 1 7-oz. can salsa verde
- 1/4 cup diced green chiles
- 1 1/2 cups shredded pepper jack cheese
- 12-14 corn tortillas (if you use flour tortillas, you will need less tortillas due to their size)
- oil for heating and softening tortillas
Directions
Preheat oven to 400° F.
Trim any unwanted parts of chicken breasts. Slice thick pieces in half lengthwise to create thinner pieces (this will speed up cooking process). In a large skillet, heat oil. Once oil is hot, add chicken pieces and fry until lightly browned on both sides and cooked through. Transfer chicken to a cutting board and with 2 forks, shred chicken into bite-size pieces.
Trim any unwanted parts of chicken breasts. Slice thick pieces in half lengthwise to create thinner pieces (this will speed up cooking process). In a large skillet, heat oil. Once oil is hot, add chicken pieces and fry until lightly browned on both sides and cooked through. Transfer chicken to a cutting board and with 2 forks, shred chicken into bite-size pieces.
Transfer shredded chicken to a medium mixing bowl. Add salsa verde and diced green chiles and stir to combine. Place bowl near stove.
On a low setting, heat a small amount of oil in skillet (abut 1/4-inch deep). When oil is heated (but not extremely hot), briefly dip each tortilla into oil, turning tortilla over to coat both sides. Place tortilla in a 9 x 13-inch casserole dish, and fill with about 2 tablespoons of the chicken mixture in a strip across the center of tortilla. Top strip of chicken mixture with about 1 tablespoon of cheese, then gently roll up tortilla, trying to make it as tight of a roll as possible without tearing tortilla (Small tears aren't a problem - if large tears occur, then you may want to use a new tortilla). Place seam side down in baking dish, and continue until all tortillas have been filled.
Bake for 15-20 minutes, or the inside mixture appears bubbly and tortillas are beginning to show some browning. Serve as suggested above.
On a low setting, heat a small amount of oil in skillet (abut 1/4-inch deep). When oil is heated (but not extremely hot), briefly dip each tortilla into oil, turning tortilla over to coat both sides. Place tortilla in a 9 x 13-inch casserole dish, and fill with about 2 tablespoons of the chicken mixture in a strip across the center of tortilla. Top strip of chicken mixture with about 1 tablespoon of cheese, then gently roll up tortilla, trying to make it as tight of a roll as possible without tearing tortilla (Small tears aren't a problem - if large tears occur, then you may want to use a new tortilla). Place seam side down in baking dish, and continue until all tortillas have been filled.
Bake for 15-20 minutes, or the inside mixture appears bubbly and tortillas are beginning to show some browning. Serve as suggested above.