I don't know about you, but I could eat Mexican food every single day. This last week, I pretty much did. No shame. Last night I made the "adult version" of a childhood favorite--- taquitos! This recipe is super easy and cheap!
First, I cooked the chicken. You can definitely use a slow cooker to make the shredded chicken, but if you don't have that kind of time, just boil it! I put a pound of chicken thighs in a pot of boiling salted water for about 15 minutes or until cooked through. I then transferred them to a bowl and used two forks to shred the chicken.
Then I added the salsa verde and chopped jalapeno. Mix it all up, and this is the filling for the taquitos. Preheat the oven to 400 degrees.
Time to get to rolling! I made a little station with my corn tortillas (dampened and warmed), shredded Monterey jack cheese, and chicken filling. The key is to make sure the tortillas don't dry out, or they will start to tear. Once you have them all rolled up, pop them into the oven until there are golden brown and crispy (about 15 minutes).
While the taquitos are in the oven, I made a delicious avocado and lime sauce. It was super simple and made the taquitos just that much more delicious! I added a cup of Greek yogurt, 2 tablespoons of mayonnaise, a handful of cilantro, the zest and juice of one lime, and an avocado to my food processor. If it is too thick, just add a little bit of water until it is the consistency you want.
Rosie LOVES Greek yogurt! I let her lick the bowl :-)
Once the taquitos are good and crispy, serve them up with some diced avocado, cilantro, lime, and the delicious sauce. I made some rice and refried beans to complete the meal. The only thing I was missing was a margarita!