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.)
A serving includes 3 taquitos, lettuce, 1 oz. Cotija cheese, and 2 T. additional sour cream.
