Weeknight Taquitos
Servings: 6
Ingredients:
- 1 Rotisserie Chicken, skinned & shredded
- 1 TBSP Latin Nights Seasoning
- 24 Corn Tortillas
- 2 cups Cheddar Cheese
- *Olive Oil as needed
- 2 cups Cheddar Cheese
- 2 Cups Shredded Lettuce
- 1 Tomato, small-diced
For the Creamy Salsa Verde:
- 1 1⁄2 Cups Herrera Salsa Verde
- 1⁄2 Cup Sour Cream
- 2 tsp Latin Nights Seasoning
Instructions
Step 1:
Preheat the oven to 450 degree F.
Step 2:
Season shredded chicken with 1 TBSP Latin Nights
Step 3:
Heat 24 corn tortillas in the microwave in a damp washcloth for 45 seconds.
Step 4:
In a sheet pan, pour about 2 TBSP olive oil for every 4-6 tortillas. The oil softens and bastes the tortilla while you fill and roll up.
Step 5:
Fill with about 1 TBSP chicken and 1 tsp cheese. Carefully roll up tightly and place seam side down.
Step 6:
With a pastry brush or even your fingers, brush on a little more oil on the tops of the taquitos.
Step 7:
Roast in the oven for 20 minutes or until the edges crisp up and lightly brown.
Step 8:
Meanwhile, toss salsa ingredients together and whisk together.
Step 9:
Garnish with sour cream salsa, shredded lettuce, chopped tomatoes.