Homemade Chicken & Cheese Taquitos with Green SauceBrooke McLay
A friend once told me she buys chicken taquitos in bulk, in the box, because they are one of her favorite quick-dinner meals. Well, mamacita. That friend never met HOMEMADE taquitos. They are super simple to make and taste about ninety-nine times more delish than anything you can buy in a box. If you are like my pal, and haven’t yet experience the bliss that is a homemade Chicken and Cheese Taquito, topped with a tangy, mild green sauce, now is your chance! Here’s how to make these delectable taquitos right in your own kitchen.
FOR THE CHICKEN TAQUITOS:
2 large chicken breasts, boiled and shredded
2 tablespoons taco seasoning
1 cup monterey jack cheese, shredded
8-12 white corn tortillas
Canola oil for frying
FOR THE SALSA:
7 ounces Herdez Salsa Verde
1/4 a small purple onion
a big bunch of cilantro
FOR THE TAQUITOS:
Mix the chicken with the cumin, chili powder, onion powder, salt, and cheese until well mixed. Press 3-4 tablespoons of the chicken mixture together to form a “snake” that is then rolled tightly into a corn tortilla. To get really great taquitos, I placing the corn tortillas one at a time in very hot water for 3-5 seconds, then removing them quicky, rolling them around your chicken mixture, and allowing them to air dry for a few minutes before placing in a saucepan filled with an inch or so of oil heated to medium heat for frying. Fry the taquitos 2-3 at a time on all sides just until golden. Transfer to a plate lined with paper towels. Serve with salsa.
FOR THE SALSA:
In a blender, puree all ingredients together. Serve with warm, fresh taquitos. Enjoy.