Chicken Taquitos in Green Sauce

 

For the taquitos:

1 lb. chicken breast (cooked and shredded)

12 small corn tortillas

Vegetable oil (for frying)

Kosher salt, to taste

Shredded cheese

 

For the green sauce:

6 medium tomatillos, husked

2 jalapeños

1 small onion

1 clove garlic

Fresh cilantro, torn handful

1 cup water

Kosher salt, to taste

1 tbsp olive oil

 

For topping:

Shredded lettuce

Crumbled queso fresco or cotija cheese

Sour cream

 

In a medium saucepan, bring the tomatillos, jalapeños, onion, and garlic to a boil in 1 cup of water. Cook for about 10 minutes, until the tomatillos soften.

Transfer the ingredients into a blender along with cilantro and blend until smooth. Add salt to taste. If the sauce is too thick, add a little more water to reach your desired consistency.

In a bowl, mix the shredded, cooked chicken with a little bit of the green sauce to add flavor. If desired, add some shredded cheese to the chicken for extra richness.

Heat the oil in a large skillet over medium heat.

Warm the tortillas in a pan for about 10-15 seconds per side so they are more pliable.

Spoon the chicken mixture along the center of each tortilla, then roll tightly into a cylinder, like a cigar.

Carefully place the rolled taquitos into the hot oil, seam side down, frying them in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.

Place the fried taquitos on a serving plate.

Pour the green sauce generously over the taquitos.

Top with shredded lettuce, crumbled queso fresco, and a drizzle of sour cream, if desired.