Thinking about throwing a party? The big game is coming up and if you need something delicious and easy to make that will impress all your guests, Chef Uno Immanivong has got you covered with her scrumptious Salsa Verde Chicken Taquitos. See how they're made in the video above and check out the recipe below!
1 pound tomatillo (husked)
2 cup cilantro
1 cup white onion
4 cloves garlic
2 cup chicken broth
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound chicken breast
2 cups shredded Oaxaca cheese
20 small corn tortillas
In a stock pot, bring water to a boil, add tomatillos and continue to cook for 5 minutes.
Remove soften tomatillo into blender, add cilantro, coarsely chopped onion, garlic, chicken broth, sugar, salt and pepper. Blend until smooth.
Add tomatillo mixture back into the stock pot with chicken, cover, and turn to medium heat. Cook chicken for 20 minutes. Allow to cool and shred the chicken breast. In a bowl, combine the shredded chicken, cheese and 1/4 cup of the tomatillo mixture.
Work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 1 minute.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another.
Preheat oven to 350 degrees. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 20-25 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.
If not serving immediately, once cooled, place in Ziploc bag and freeze. To rewarm, place in 350 degree oven for 10 minutes or microwave for 2 minutes.
Place remaining tomatillo mixture in blender with one jalapeño and blend. This will be the salsa for dipping the taquitos.