Happy Taco Tuesday! Chicken Taquitos in Green Sauce For the taquitos:1 lb. chicken breast (cooked and shredded)12 small corn tortillasVegetable oil (for frying)Kosher salt, to tasteShredded cheese For the green sauce:6 medium tomatillos, husked2 jalapeños1 small onion1 clove garlicFresh cilantro, torn handful1 cup waterKosher salt, to taste1 tbsp olive oil For topping:Shredded lettuceCrumbled queso fresco or cotija cheeseSour 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.Chicken Taquitos in Green Sauce
Happy Taco Tuesday! Chicken Taquitos in Green Sauce For the taquitos:1 lb. chicken breast (cooked and shredded)12 small corn tortillasVegetable oil (for frying)Kosher salt, to tasteShredded cheese For the green sauce:6 medium tomatillos, husked2 jalapeños1 small onion1 clove garlicFresh cilantro, torn handful1 cup waterKosher salt, to taste1 tbsp olive oil For topping:Shredded lettuceCrumbled queso fresco or cotija cheeseSour 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.