Ingredients
- 4 chicken thighs, cooked
- 1 container La Preferida Organic Green Enchilada Sauce
- 6”corn tortillas (9 ct)
- ¾ cup shredded mozzarella
- 4 tbsp vegetable oil
- ¼ cup cilantro, chopped
Method
- Shred chicken and fold in ¼ cup enchilada sauce + ½ cup cheese (save the remaining cheese.) Mix well.
- Heat the remaining enchilada sauce in a saucepan over low heat.
- Warm up the tortillas on the stovetop or microwave to make them pliable.
- Spoon 2 Tbsp of chicken mixture near one edge of the tortilla and tightly roll. Add a few pinches of cheese to the edge of the tortilla at the end – this will help seal it when heated.
- In a large pan, add oil and heat over medium heat until hot. Add taquitos, a few at a time, being sure not to crowd the pan. Rotate quickly, turning every few seconds until crisp on all sides.
- Remove from heat and add to a paper towel-lined plate.
- To serve, add to a plate and pour over enchilada sauce or serve as a dipping sauce. Garnish with cilantro.
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