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Categories:Viewed: 19 - Published at: 4 years ago
Ingredients
- 2 cans Chicken Stock/broth
- 1 pound Shredded Boneless, Skinless Chicken Breast
- 1 cup Water (as Needed To Cover Chicken)
- 2 jars Premade Salsa (use The Smaller Jars)
- 2 cups Shredded Cheese (mozzarella Is Goodso Is The Mexican Blend)
- 24 whole 6" Corn Tortillas
- 1 cup Vegetable Oil
Method
- Preheat the oven to 425 degrees.
- Bring chicken stock/broth to a boil in a large sauce pan or dutch oven.
- (Use a pan large enough so that the chicken is covered by broth and water.)
- Add chicken to broth, then add enough of the water to cover the chicken while it simmers.
- When chicken is cooked through, remove from heat, drain liquid and let cool for 20 minutes.
- While the chicken cools, combine the salsa and cheese in a large bowl.
- Once the chicken is cooled, shred with food processor (or my methodtwo forks, two hands!).
- Add chicken to cheese/salsa mixture and stir to combine.
- In a small (68) pan, heat oil to medium/medium-high.
- Individually place the corn tortillas in the oil for a few seconds on each side and place on paper towels to dry.
- Repeat with remaining tortillas until theyre complete.
- On a baking tray, spoon 2-3 tbsp of the chicken mixture inside the tortillas and roll.
- Place seam-side down on a pre-greased (Pam!)
- baking tray.
- Continue until all are rolled.
- Bake for 1015 minutes until the tops of the taquitos are golden brown.
- Let cool for 10 minutes.
- Serve and ENJOY!
