Chicken Taquitos with Salsa Verde
Baked to crunchy deliciousness, this Chicken Taquito recipe is perfect for small hands and big appetites. This recipe for Chicken Taquitos with Salsa Verde is topped with a refreshing avocado salsa. Authentic smiles every time.
6
15 Minutes
15 Minutes
30 Minutes
Ingredients
TAQUITO FILLING
- 2 cups shredded chicken
- 1/2 cup HERDEZ® Salsa Verde
- 1/2 cup shredded queso Chihuahua or queso quesadilla
- 6 flour tortillas
SALSA MEXICANA GARNISH
- 2 Roma tomatoes, seeded and finely diced
- 1/2 Serrano chile (about 1 1/2 to 2 inches in length), finely diced
- 1/4 cup white onion, finely diced
- 2 tablespoons finely chopped cilantro
AVOCADO SALSA VERDE
- 1 cup HERDEZ® Salsa Verde
- 1 large Hass avocado
- Juice of 1 large lime
- 2 tablespoons finely chopped cilantro
Directions
- In a large bowl, mix 2 cups shredded chicken, 1/2 cup salsa verde, and 1/2 cup shredded Chihuahua cheese or queso quesadilla. Set aside.
- Heat oven 400° F. Line baking sheet or jelly roll pan with parchment paper and set aside.
- On comal or skillet, heat tortillas so they’re pliable, but not completely cooked.
- Spoon about 1/3 cup chicken, and salsa and cheese mixture into each tortilla and roll tightly.
- Place taquitos on a parchment-lined baking sheet at least 2 inches apart.
- Bake in oven, turning after 7 minutes. Turn taquitos 3 times to ensure tortillas get sufficiently baked and crunchy. It is normal for some filling to leak out.
- While taquitos are baking, make Salsa Mexicana garnish.
- Seed and dice 2 Roma tomatoes, dice the half serrano chile, finely dice the 1/2 cup white onion, and finely chop 2 tablespoons cilantro. Mix well and set aside.
- To make Avocado Salsa Verde, add 1 cup HERDEZ® Salsa Verde, 1 large Hass avocado, juice of 1 large lime, and 2 tablespoons chopped cilantro to a blender or small food processor.
- When taquitos are done, spoon the Avocado Salsa Verde over them, then sprinkle with Salsa Mexicana as a garnish.