Salsa, Chicken, and Potato Taquitos

Salsa and chicken are a match made in heaven, I think. When used as a filling for taquitos with potatoes, it gets even better.

If using the oven, preheat to 400. If using the air fryer, no need to preheat! Cook and shred:

1 lb. boneless, skinless chicken breasts or thighs

Instant Pot: Cook the chicken at high pressure for 10 minutes with 1 c. water, then quick release. Drain before shredding.

While the chicken is cooking, peel, dice, and boil for 15 minutes:

1 lb. potatoes

Drain and mash with the following:

1/2 c. sour cream

salt to taste (I used about 1/2 t.)

1/2 t. garlic powder

Mix with the chicken and

1 c. salsa (Make sure it’s not too watery.)

Taste and add more salt if needed.

Heat between damp paper towels:

30 corn tortillas (10 at a time)

Fill the corn tortillas with about 2 T. of the chicken mixture and roll them up. I used a disher (cookie scoop) for this.

Arrange the taquitos on a cookie sheet and spray with oil. Bake for 20 minutes at 400, flip them over, spray them again, and bake for 10-15 more minutes, until they are crispy.

Air fryer: You will need to work in batches, but they only take 6 minutes at 400 degrees.

Serve the taquitos with shredded lettuce, crumbled Cotija cheese, and sour cream. (Mexican sour cream is especially good because it pours like a sauce.)

Find more air fryer recipes here.

salsa chicken potato taquitos

Salsa, Chicken, and Potato Taquitos

Salsa and chicken are a match made in heaven. When used as a filling for taquitos with potatoes, it gets even better.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 10

Equipment

  • pressure cooker
  • air fryer

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup water
  • 1 pound potatoes peeled and chopped
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup salsa
  • 30 corn tortillas
  • lettuce shredded
  • Cotija cheese crumbled
  • sour cream

Instructions
 

  • Cook and shred the chicken. In the pressure cooker, cook it on the trivet with a cup of water, 10 minutes at high pressure with quick release.
    1 pound boneless, skinless chicken, 1 cup water
  • Boil the potatoes until they're fork-tender. Mash them with the sour cream and spices.
    1 pound potatoes, 1/2 cup sour cream, 1/2 teaspoon salt, 1/2 teaspoon garlic powder
  • Mix the shredded chicken, mashed potatoes, and salsa together. Warm the corn tortillas 10 at a time in the microwave between damp paper towels.
    1 cup salsa, 30 corn tortillas
  • If using the oven, preheat it to 400.
  • Fill the corn tortillas with 2 tablespoons of the chicken mixture and roll them up. Arrange them on a cookie sheet for baking. Spray them with oil and bake them for 20 minutes at 400. Flip them over and bake for another 10-15 minutes, or until they're crispy. They take 6 minutes in the air fryer at 400 degrees.
  • Garnish the taquitos with your favorite toppings.
    lettuce, Cotija cheese, sour cream
Keyword chicken, potatoes
Tried this recipe?Let me know how it was!

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