Chicken Taquitos

I found this recipe at the Pioneer Woman's new(ish) recipe sharing site, Tasty Kitchen.

I thought they were really good, went together in a snap, and clean up wasn't too bad either.

Just roll them and line them up on the tray and they're ready to go.

Even the picky boy liked them!

Here's the recipe for ya:

• 1 pound Shredded Boneless, Skinless Chicken Breast
• 2 jars Premade Salsa (use The Smaller Jars)
• 2 cups Shredded Cheese (mozzarella Is Good—so Is The Mexican Blend)
• 24 whole 6" Corn Tortillas
• 2 cans Chicken Stock/broth
• 1 cup Water (as Needed To Cover Chicken)
• 1 cup Vegetable Oil

Preheat the oven to 425 degrees.

Bring chicken stock/broth to a boil in a large sauce pan or dutch oven. (Use a pan large enough so that the chicken is covered by broth and water.) Add chicken to broth, then add enough of the water to cover the chicken while it simmers.

When chicken is cooked through, remove from heat, drain liquid and let cool for 20 minutes.

While the chicken cools, combine the salsa and cheese in a large bowl. Once the chicken is cooled, shred with food processor (or my method—two forks, two hands!). Add chicken to cheese/salsa mixture and stir to combine.

In a small (6″–8″) pan, heat oil to medium/medium-high. Individually place the corn tortillas in the oil for a few seconds on each side and place on paper towels to dry. Repeat with remaining tortillas until they’re complete.

On a baking tray, spoon 2-3 tbsp of the chicken mixture inside the tortillas and roll. Place seam-side down on a pregreased (Pam!) baking tray. Continue until all are rolled.

Bake for 10–15 minutes until the tops of the taquitos are golden brown. Let cool for 10 minutes. Serve and ENJOY!