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.