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.)

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

salsa chicken potato taquitos

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