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Chicken Verde Taquitos

For a colorful, homemade meal perfect for any fiesta, start with these homemade taquitos.

From the Kitchen of Sarah McCullen | Photographed by Joe Worthem


Chicken Verde Taquitos

3 boneless skinless chicken breasts

1 (16-ounce) jar salsa verde

½ cup water

1 package corn tortillas

2 to 3 cups grated sharp white cheddar cheese


In a medium saucepan, add chicken, salsa verde and water. Cook over low heat until chicken pulls apart easily, about 1 hour. Remove from heat. Transfer chicken to a plate, reserving salsa verde mixture in pan. Let chicken stand until cool enough to handle, about 30 minutes; shred chicken, and return to salsa mixture in saucepan.


Preheat oven to 325°F. Place skillet over low heat. Warm 1 tortilla in skillet about 30 seconds. Top with 2 to 3 tablespoons shredded chicken and sprinkle with cheese. Roll up tortilla, and place on a baking sheet. Repeat with remaining tortillas, chicken and cheese. Bake in preheated oven until tortillas are browned, about 25 to 30 minutes.

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