Categories: entrees
Ingredients
- 1 roasted chicken, cooled, skin discarded and meat pulled and shredded by hand (rotisserie chicken is just fine)
- 1 tablespoon garlic salt
- 1 teaspoon pepper
- 1 cup chipotle salsa
- 1/2 cup sour cream
- 3 cups green chiles, fresh roasted, diced
- 30 5-inch flour tortillas
- Oil for frying
Directions
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Shred the chicken by pulling it apart by hand. The pieces should not be uniform in size or shape. Season pulled chicken meat with garlic salt and pepper. Mix thoroughly.
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Mix the cold chipotle sauce, sour cream and green chiles in a separate bowl. Fold in chicken and mix well.
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Spread about 2 tablespoons of chicken mixture and spread it in a line horizontally across a tortilla, just below the center line of the tortilla, and roll, leaving sides un-tucked. Place a toothpick or two in the center of the taquito to keep from opening.
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Heat oil to 350 degrees. Fry the taquitos for 2-3 minutes per side or until golden brown. Internal temperature of chicken should reach 165°. Drain on paper towels.
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For an approximation of Chuy’s proprietary creamy jalapeno sauce, chop 2 or 3 seeded fresh jalapeno peppers and fold into 1 cup of ranch dressing. Serve taquitos with rice and refried beans, topped with jalapeno sauce and pico de gallo.
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I made about 2 dozen taquitos from one 3-pound roasted chicken.