Servings: 8 Taquitos

Ingredients:

8 ea / Coyotas Tortillas

½ lb / Shredded Chicken (Rotissserie – store bought)

½ cup / Mexican Crema or Sour Cream

¼ cup / Cotija Cheese, Grated

8 ea / toothpicks

 

Roasted Tomatillo Salsa:

6 ea / Tomatillos, peeled

2 ea / Poblano, chiles

1 ea / Jalapeño

3 ea / Green Onions

4 ea / Garlic Cloves, peeled

1 cup / Cilantro, fresh, minced

3 tbsp / Olive Oil

Salt & Black Pepper to taste

Directions 

1. For the Chicken Taquitos: Place 1 wt oz of shredded chicken lengthwise on a tortilla, roll Chicken tightly and poke in the middle with a toothpick to hold.
2. Air Fryer: Heat Air Fryer to 375 F degrees, place taquitos not to close together to cook evenly and cook until golden brown and crispy about 5-7 minutes. Cook longer if necessary, depending on your device.
3. Oven Baked: Preheat Oven to 450 F degrees. Place taquitos on baking pan with space in between to cook evenly. Bake for 12-15 minutes rotating in between until golden brown and crispy.
4. Salsa: Preheat Oven on Broil for 5 minutes. Place all green ingredients (except cilantro) in roasting pan, drizzle Olive Oil, Salt & Pepper to taste and broil in oven for 10-15 minutes until char color on top of ingredients.
5. Once ingredients are broiled, cool for 5 minutes, place in blender, add minced Cilantro and pulse until mostly pureed but but not smooth, leaving a chunky or desired texture. Add Salt & Pepper to taste if needed.
6. To Serve: Place Salsa in Clear bowl or cup, add Mexican Crema, dip as many taquitos standing in salsa and finish off with sprinkled Cotija Cheese as shown above.